If you're an avocado lover, you might have a hard time imagining using your green beauties for anything other than a delicious savory dessert. However, we assure you this raw chocolate cheesecake is worth it! Avocado lends this dessert a velvety smoothness and raw cacao powder gives it a deep chocolatey flavor. Yum!

Raw Chocolate Cheesecake [Vegan]

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Serves

5 mini cheesecakes

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Ingredients

  • 1/2 cup almonds
  • 1/2 cup Medjool dates
  • 3 tablespoons coconut oil, melted
  • 3 small avocados
  • 2-3 tablespoons raw cacao powder
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons agave nectar or maple syrup
  • 1 teaspoon vanilla extract

For Decoration:

  • 1 tablespoon toasted hazelnuts, chopped (optional)
  • 1 tablespoon cacao nibs (optional)
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Preparation

  1. In a food processor, pulse the almonds until roughly chopped. Add the dates and melted coconut oil and it should come together.
  2. Spoon the mixture into mini tart cases or ramekin dishes and refrigerate while you make the chocolate mixture.
  3. Wash up your food processor, scoop out the avocados, and blend until creamy.
  4. Add the cacao powder, coconut oil, and agave nectar, and blend until smooth and thoroughly combined.
  5. Remove the almond bases from the refrigerator and evenly distribute your avocado chocolate mixture. Place in the refrigerator to set the filling.
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