Raw Chocolate Avocado Mini Cheesecakes
https://foodloversmarket.co.za/recipes/chocolate-avocado-cheesecake/
No baking needed, say hello to your new favourite cheesecake, with a secret ingredient..Avocado! Avocado in cheesecake? No one will even notice…apart from the lush creamy texture it provides. This is a raw chocolate avocado mousse cake recipe (well mini cakes). These cheesecakes are indulgent, with some added nutrients too! An almond, academia and date base, filled with a creamy avocado cream cheese mousse blend. This recipe is full of healthy fats, egg-free and gluten-free.
Setting time: 3 hours or overnight
Makes 8-10 mini cheesecakes
Cooking Methods
- Blending
Serves
8Ingredients
For the Base:
- 100g raw almonds
- 100g raw hazelnuts
- 150g Food Lover’s Market Pitted Dates
- 60ml (1/4 cup) Your First Macadamia Honey
- 15ml (1 Tbsp) cocoa powder
For the Chocolate Avocado Cheesecake Filling:
- 1 1/2 ripe New Season Fuerte Avocados
- 100ml (80 ml + 4 tsp) You First Coconut Milk
- 150g dark chocolate, finely chopped
- 45ml (3 Tbsp) cocoa powder
- 30ml (2 Tbsp) You First Macadamia Honey
- 250g full fat cream cheese
- 125ml (1/2 cup) speckled eggs
Directions
For the Base:
- Place all ingredients in a food processor and pulse until fine with a texture that resembles breadcrumbs. Press the base into the greased moulds, covering the bottom only. Refrigerate until needed.
- Place all ingredients, except the speckled eggs, in a blender and blend until smooth. Fold in the speckled eggs. Pour the mixture into the moulds and dot with a few speckled eggs.
- Allow to set in the fridge for about 3 hours or overnight.
For the Chocolate Avocado Cheesecake Filling:
Notes
This high-fat and high-protein dessert can be made into a banting version, just check what you need to substitute.
For those who want to make this healthier, leave out the speckled eggs and try it with sugar-free chocolate.
