Friday, January 2, 2015

Avocado Vanilla Cheesecakes

Recipe 

RAW - VEGAN - DELICIOUS

Crust

1/3 cup almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 - 1 teaspoon water
1 teaspoon melted coconut oil

Grind the almonds in a food processor. 
Add the coconut, dates, and water and grind into a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand. 
Press into the bottom of mini or 6" spring form pan (crust will be thin in a 6" - you can double the recipe if you want it thicker) and set aside.

Filling

1 large avocado
3 tablespoons maple syrup
3 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops stevia, if needed for extra sweetness

Blend the avocado, maple, and vanilla in a high speed blender until completely smooth. 
Add the coconut butter, oil, and salt. Blend again. 
Pour the filling over the crust. 
Chill in the fridge for 6-8 hours. 
Note: if making in a 6" springform pan, double the crust and triple the filling recipe. 

Give it a shot! You could also just enjoy the filling as a pudding. 

My laptop is still in for surgury, boo hoo. I'll sure appreciate it when I have it back. In the meantime, Im practicing patience with my old laptop from college days (its very slow now). It's been absolutely hilarious looking back at old pics. Ah great memories! Here are a few...

Me decorating a cake with fondant in culinary school. 

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