A recipe to celebrate National Cheesecake Day in the USA.
This might seem like a strange combo but avocados in dessert are kind of ingenious. They create a rich, creamy texture that mimics dairy. This refined sugar free dessert will also fix that sweet tooth craving but not give you that sugar crash afterwards.
This recipe takes no time to whip up and can be made entirely in your MOD Blend Pro. It can also be sliced into single serves and frozen.
Ingredients
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140g ground almonds
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3/4 cup desiccated coconut
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8 large medjool dates, pitted
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1/4 cup melted coconut oil
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Pinch of sea salt
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5 medium ripe avocados (brown bits cut out)
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1 cup cold pressed lime juice
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Zest of 1-2 limes
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Pinch of sea salt
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1 cup thick coconut cream
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2 tsp vanilla extract
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1 cup pure maple syrup
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2 TBSP gelatine powder
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2 TBSP cold water
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3 TBSP boiling water
For the base:
For the filling:
Directions
Preheat your oven to 160C.
Place all base ingredients into your MOD Blend Pro and blend until well combined and crumbly. You may need to use your tamper to help move the mixture around. The mixture should hold together well when pinched together.
Lightly grease and line the base and sides of an 20cm round springform cake tin with baking-paper and tip in the base mixture. Press mixture down firmly and evenly. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
To make the filling, give your MOD Blend Pro a wipe out and place all the ingredients, except the gelatine and water, into the blender jug and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to suit your preferences.
- Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
- Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.
To serve, carefully run a knife between the tin and the cake to loosen, then push base of tin up and carefully transfer cheesecake to a plate. Garnish with fresh raspberries.
This cheesecake will keep in the fridge for a couple of days or can be frozen for a few weeks - just make sure it is properly covered.
