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Avocado Vanilla Cheesecake

AvacadoCheesecake

One of Bennett’s favorite desserts is cheesecake. When I discovered I could make a light dessert with avocado’s that tasted like “cheesecake” I was excited to give it a shot. This is a very easy dessert to make when having company or going to a party. It’s not only gluten free but dairy free and requires no baking!

From our kitchen to yours, Dana

Ingredients

For the crust:
1 cup almonds
¾ cup shredded coconut
6 pitted dates
1½- 3 teaspoon water
3 teaspoons melted coconut oil

For the filling:
3 large avocados
9 tablespoons maple syrup
9 tablespoons water
3 teaspoons pure vanilla extract
1½ teaspoons Vanilla Bean Paste
3 tablespoons melted coconut butter
9 tablespoons melted coconut oil
Pinch of sea salt

Directions

For the crust:
Place almonds and shredded coconut in a food processor, pulse for 30 seconds
Add in the dates, water and coconut oil. Mix in the food processor till it is a ground sticky consistency
Place the curst into a 9 inch spring foam pan and press down till the entire bottom of the pan is covered

For the filling:
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

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