Tuesday, September 17, 2013

Georgia Fish for Choclo- Coconut and Lime Cheesecake

I'm Georgia Fish, a professional surfer who The Choclo Project have recently decided to sponsor.  I'm so grateful and excited to be apart of the incredible project and look forward to what the future brings for both myself and Choclo. 

I’m a beach baby, a yogi and basically obsessed with all things nourishing and good for the soul. I'm currently studying nutrition and if I'm not in the ocean it's almost always certain I'll be found in the kitchen. My whole life I've battled with food sensitivities and many other health issues and as a result I have found a huge passion for wellness and nutrition. I LOVE sharing my knowledge on nutrition, fitness and mindfulness so I will be posting weekly about these three things for Choclo. 


This cheescake is creamy, slightly tangy and overall just an amazing, healthy dessert. It's raw, vegan, gluten free, refined sugar free and dairy free.
Serve on its own, with some berries or banana or alongside some scrumptious coconut yogurt. I hope you love it as much as I do.

1 ½ cups almonds
140 g medjool dates
¼ tsp vanilla extract

Blend together and shape into a baking pan lined with baking paper. Store in fridge whilst making the filling.

1 ½ cups coconut milk
Pinch of Himalayan salt
Juice of 6 limes
1 spoonful of vanilla extract
3 cups soaked cashews

Blend together for around 3 minutes until you have a smooth, creamy texture. Pour evenly into pre-made crust and put into the freezer for 1 hour. Store covered in the fridge and eat within 3 days.

If you'd like to see more recipes, nutritional and fitness advice or mindfulness tips please head to my Instagram pages: 
@cleancreations and @gfish 

AND to my two Facebook pages: 
head to my website www.georgiafish.com.au.


  1. Georgia, you are also a very talented writer, with your words coming directly from your beautiful soul! Congrats and looking forward to reading more!

  2. well said Peggy. Love it Georgia