crust / base
- • Pecan nuts or chopped hazelnuts 100gr • Shredded coconut 40gr • Cacao nibs 30gr • Cacao powder 20gr • Pitted dates 100gr • Coconut nuts oil 1 tbsp
Vegan sweet Avocado “Cheesecake”
Vegan sweet Avocado “Cheesecake”
180 min
Jasmine blossom, Melissa cress, Yka leaves
Ingredients
cheescake / tart filling
- • Jasmine Blossom 3 pieces • Yka Leaves 15 leaves • Melissa Cress ½ punnet • Avocado flesh 400gr (3 to 4 medium avocado) • Lime juice 1 lime • Water 50ml • Agar agar 2 gr • Marple syrup 90gr • Coconut oil 40gr
Method
crust / base
• Using a mixer, Blend all the ingredients together.
• Lay the paste flat at the bottom of a tart ring on a non-stick baking paper and let set in a cool place for at least 30 minutes.
tart / cheesecake filling
• Pour the water, lime juice, Marple syrup and coconut oil in a small saucepan with the agar agar.
• Bring to boil for 2 minutes, whisking all the time.
• Let the mixture cool down a little.
• Blend the avocado flesh in a mixer until smooth and add the slightly cooled lime juice and syrup mixture while blending.
• Pour the avocado filling on to the tart base and fill the tart.
• Level up with a spatula and let set in a cool place or fridge for a couple of hours.
• Remove the tart ring and finish with the Melissa Cress, jasmine blossom and rolled up yka leaves. Serve with a sprinkle of Melissa Cress sugar.
Melissa Cress sugar
• Blitz together 2 punnets of Melissa cress with 200gr of caster sugar.
• Dry the Melissa paste in a dehydrator machine and blitz again to make to sugar.
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