Vegan sweet Avocado “Cheesecake”

Koppert Cress

Koppert Cress

Premium Supplier 7th April 2021
Koppert Cress

Koppert Cress

Premium Supplier

Vegan sweet Avocado “Cheesecake”

180 min

Jasmine blossom, Melissa cress, Yka leaves


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

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


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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