Avocado Cheesecake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 4 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 100 g pecans
- 150 g date (s)
- 25 g desiccated coconut
- 30 g cocoa powder
- 35 g coconut oil
For covering:
- 560 g avocado (s), the pulp it (5 - 6 avocados)
- 125 ml lemon juice or lime juice
- 90 g coconut oil
- 125 ml agave syrup, ad libitum
Print Recipe
Pin Recipe Instructions
- Line the bottom and sides of an 18-20 cm springform pan with parchment paper.
- Melt coconut oil, let cool down to room temperature.
- For the base, process pecans, dates, coconut rape, cocoa powder and coconut oil in the food processor to a crumbly mass. Pour the mixture on the bottom of the springform pan and press the mixture evenly. Put the springform pan in the refrigerator.
- For the filling, puree all ingredients in the food processor until smooth. Take the baking pan out of the refrigerator and spread the filling on the bottom and smooth it out.
- Put the cheesecake in the refrigerator for at least 4 hours. Carefully remove the cake from the mold before serving.
- The cheesecake can be stored in the refrigerator for 1 - 2 days.
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