This food creation is very deceptive in a positive manner. I know it might resemble a cheesecake but it is not a cheesecake. In fact there is no cream cheese in the recipe at all. Avocados are used as a cream cheese alternative. Avocados are a powerhouse of healthy nutrients. The base is made from walnuts and almonds instead of biscuits. Walnuts and almonds are packed with essential fatty acids (EFA’s), protein and B vitamins. This recipe is grain free, gluten-free and dairy free, however, if you have an allergy to nuts I would not advise eating a slice.
300 grams Walnuts & Almonds
½ cup Desiccated Coconut
30 grams Coconut Oil or Butter
¼ teaspoon Vanilla Powder
1 tablespoon Rice Syrup/Honey/Coconut Sugar
Pinch Himalayan Pink Rock Salt
Pop the walnuts and almonds in the food processor and blitz until combined. Add pinch of salt and vanilla powder.
In a larger mixing bowl using your fingertips rub in coconut oil until the mixture resembles coarse breadcrumbs. Next add desiccated coconut and melted rice syrup to the mixture and stir it all together.
Place the mixture on a round cheesecake pan with removable bottom. Spread the mixture out evenly and gently press it using a spatula, potato masher or your hands.
Place in the fridge until the filling is ready to be added.
4 medium ripe Hass Avocados
4 tablespoons Carob Powder or Unsweetened Cocoa Powder
3 tablespoons Rice Syrup/Honey (you might want to add more depending on your sweet buds)
4 tablespoons Coconut Oil, melted (this allows the mixture to set)
1 tablespoon Chia Seeds
½ teaspoon Vanilla Powder or Vanilla Essence
Melt coconut oil.
Remove flesh from the avocados.
Pop all ingredients in food processor and blitz until combined it should resemble a mousse consistency.
Spread the mixture evenly over the walnut & almond base.
Place in freezer and allow setting for 5 hours. Defrost for half an hour before serving. It will keep in the fridge for 3 days.
Serve with fresh strawberries, roasted coconut flakes and whipped coconut cream.
Eat Real, Great Feel!