Name: Chocolate Avocado Cheesecake
Prep time: 20 min
Total time: 80 min
Ingredients: 2 1/2 avocado (ripe); 1/2 lime ((juice)); 2 tbsp peanut butter; 1 chocolate bar; 4 tbsp cocoa powder; 6 tbsp agave syrup; 1/2 tsp salt; 170 g pitted dates; 220 g hazelnuts and peanuts; 3 tbsp cocoa powder; 1 pinch salt

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Avocado in cheesecake? We promise you won't notice! Apart from the lush creamy texture it provides.

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Duration1 20

Prep Time20

Servings people

Ingredients

2 1/2 avocado ripe
1/2 lime (juice)
2 tbsp peanut butter
1 chocolate bar
4 tbsp cocoa powder
6 tbsp agave syrup
1/2 tsp salt

Base

170 g pitted dates
220 g hazelnuts and peanuts
3 tbsp cocoa powder
1 pinch salt

Instructions

1. Soak the dates for 10 minutes in boiling water.
2. Blend the dried fruit coarsely.
3. Then blend all the ingredients of the base in a food processor until you obtain a thick mixture.
4. Press the dough into a springform pan and place in the freezer.

Cream

1. Melt the chocolate bar in a double boiler
2. Meanwhile, put the rest of the ingredients in the blender and add the melted chocolate when ready.
3. Blend until you get a homogeneous mixture.
4. Pour the cream obtained over the base and place in the freezer until the cream has thickened.
5. Keep in the fridge for up to 4 days

This recipe was republished with permission from Gloria Vegan Stories.

Find the original recipe here.