Avocado cheesecake

https://youtu.be/urvZ6ZTbZQI

A cake with avocado? It was inconceivable until my sister sent us some avocadoes from Cameron Highlands recently, as luck had it they became ripe all at the same time and I had to find a way to quickly use as much avocado as possible. That’s by the way also how this avocado cheesecake recipe came along.

And who doesn't love cheesecake? It's smooth, creamy, and an overall delight. Furthermore, avocados have such a creamy texture and are full of healthy fats, adding them to desserts improves the texture and creaminess of the cake. One bite of this lovely dessert, and you'll realize that the effort involved was more than worth it

The consistency of the cake is totally creamy full of good ingredients, most importantly the cake is healthy  without sugar, flour, or dairy products! And the cake topped with pumpkin seed crumbs, it makes the best tea time dessert !

Avocado cheesecake

Ingredients:

For the cake base

60g walnuts

40g pumpkin seeds

100g prunes

25g desiccated coconut

30g cocoa powder

35g melted extra virgin coconut oil

50g milk

For the cake

550g avocado

80g lime juice

80g melted extra virgin coconut oil

125g honey

Method :

For the cake base

Put 60g wulnuts, 40g pumpkin seeds, 100g prunes, 25g desiccated coconut, 30g cocoa powder, 35g melted coconut oil and 50g milk into the blender.

Blende them until you get a smooth dough (the dough should have a crumbly consistency)

I do use an 16cm baking tin, layered the tin with parchment paper. Smoothen the dough with a spoon.

Fridge for 10 minutes

For the cake

We need 550g avacado, 80m lime juice or lemon juice, 80g extra virgin coconut oil, and 125ml honey.

Blend all ingredients until you have a smooth filling without any lumps.

Chill for at least 4 hours or overnight.

Scatter pumpkin seed crust on top.

The cake is ready to serve, enjoy !