RAW AVOCADO CHEESECAKE SLICE RECIPE

RAW AVOCADO CHEESECAKE SLICE

By Spamella B

It’s a rare thing to have avocado and cheesecake in the same sentence .. let alone in the same dessert! Our collaboration with guest blogger Spamella B brings you just that! This hugely nutritious raw dessert created by Pamela, has neither cheese nor cake in it… but is sooooooo worth the guilt free indulgence!
Ingredients:
For the base –
  • 1 cup oats, whizzed up in a blender to form a flour
  • ½ cup ground almonds or almond flour
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract

 

For the avocado filling –

  • 2 large ripe avocados
  • 1 x can coconut milk (stored in the fridge for at least 12 hours)
  • 1 heaped teaspoon spirulina, chlorella or barleygrass powder (your choice!)
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted

 

For the topping –

  • 6 tablespoons fresh pomegranate seeds
  • Unsweetened coconut chips
  • Freeze-dried raspberries

 

Get making!

  1. First make the base: Mix together the oat flour and ground almonds/almond flour in a bowl.
  2. Whisk together the melted coconut oil, maple syrup, almond milk and vanilla until smooth, then pour this into the dry ingredients. Mix well to form a soft dough.
  3. Line a small, deep tupperware box with greaseproof paper. Tip in the dough and use your hands to spread it evenly across the base – it should be about 1cm thick. Place in the freezer.
  4. Next make the avocado filling: Peel and stone the avocados and place the flesh in a blender or food processor. Scrape out the coconut cream from the can (you should have about 4 tablespoons’ worth) and add along with your choice of green superfood powder, maple syrup, vanilla and melted coconut oil.
  5. Whizz up until completely smooth and quite thick. Scrape out the mixture and spread this evenly over the base (this should be quite a generous layer).
  6. Scatter over the pomegranate seeds to cover, then place in the freezer for at least 4 hours to firm up.
  7. When you’re ready to serve, pop out of the freezer a few minutes beforehand. Carefully remove from the box and transfer to a chopping board. Scatter over the coconut chips and freeze-dried raspberries, then cut into bars
  8. Time to enjoy straight away!

Keep any remaining slices in the freezer for up to 1 month.

More about Spamella B