Last week I was lured by a bag of large avocados at Costco, each one came out to $1, which is what the small Hass ones sell for on sale in town. I let two ripen on the counter and thought up ideas to use them in. Having seen a Pin for a raw avo cheesecake, I had to try it. I love raw desserts, especially the “cheesecake” ones. If anything, real cheesecake doesn’t interest me too much these days. It is simply too heavy and thick tasting. I liked her take on not having the filling nut-based, most vegan raw cheesecakes fillings are (don’t get me wrong, they are fabulous tasting, I just wanted something new).
In many raw cheesecake recipes 4″ mini springform pans are called for. I use mini 4″ cake pans that I line. Source online and in craft stores that have specialty baking items.
I adapted the recipe a bit and served it plain, and then tried it with homemade strawberry jam on top. The green speckled with ground vanilla beans is striking.
The taste? Delicious. Well, delicious for those who enjoy raw plant-based desserts There is the faintest hint of the avocado underneath, when eaten naked. I enjoyed it, and while Kirk did too I could see him trying to figure out what it was made of. Hah!
- 1/3 cup almonds
- ¼ cup Organic Shredded Coconut
- 2 Medjool dates, pitted
- 1 tsp water
- 1 tsp virgin coconut oil, melted
- 1 large ripe avocado
- 3 Tbsp pure maple syrup
- 3 Tbsp water
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 3 Tbsp virgin coconut oil
- 1 Tbsp Organic Creamed Coconut, finely grated
- ½ tsp Ground Vanilla Beans or vanilla bean paste (optional, or use more vanilla extract)
Line 2 mini cake pans with plastic wrap (these are my go-to ones: Wilton Mini Cake Pans 3/Pkg-4×1.25 Round), set aside.
Add the almonds and coconut to a food processor bowl, grind on high until finely chopped. Add in the dates and water, process until mixed in, then add coconut oil, process on high until mixed in. Divide the mixture between the two cake pans, pressing down firmly with a spoon till flat, set aside.
Wipe out food processor bowl, split avocado in half, discard pit, scoop out flesh and add to bowl, with maple syrup, water, vanilla extract and salt. Process high until smooth, scraping sides as needed.
Mix melted coconut oil with creamed coconut and vanilla beans, stir till mixed, then add into avocado mixture, process on high until mixed.
Divide between the two cake pans, smoothing top. Gently cover each pan with a small sheet of plastic wrap. Refrigerate until set, about 6 hours, or freeze for an hour to speed it up. To plate, pull out of pans by the plastic wrap, flip over onto a small piece of clean plastic wrap, quickly flip onto a dessert plate.
Store wrapped in the refrigerator, eat within a day.
Makes 2 mini cheesecakes, serving 2 to 4.