Raw Chocolate Avocado Mini Cheesecakes

No baking needed, say hello to your new favourite mousse cake, with a secret ingredient..Avocado! Avocado in cheesecake? No one will even notice…apart from the lush creamy texture it provides. This is a  raw chocolate avocado mousse cake recipe (well mini cakes).  These cheesecakes are indulgent, with some added nutrients too! An almond, academia and date base, filled with a creamy avocado cream cheese mousse blend. This recipe is full of healthy fats, egg-free and gluten-free.

Setting time: 3 hours or overnight

Makes 8-10 mini cheesecakes

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Cooking Methods

  • Blending

Serves

8

Ingredients

For the Base:

  • 100g raw almonds
  • 100g raw hazelnuts
  • 150g Food Lover’s Market Pitted Dates
  • 60ml (1/4 cup) Your First Macadamia Honey
  • 15ml (1 Tbsp) cocoa powder

For the Chocolate Avocado Cheesecake Filling:

  • 1 1/2 ripe New Season Fuerte Avocados
  • 100ml (80 ml + 4 tsp) You First Coconut Milk
  • 150g dark chocolate, finely chopped
  • 45ml (3 Tbsp) cocoa powder
  • 30ml (2 Tbsp) You First Macadamia Honey
  • 250g full fat cream cheese
  • 125ml (1/2 cup) speckled eggs

Directions

For the Base:

  1. Place all ingredients in a food processor and pulse until fine with a texture that resembles breadcrumbs. Press the base into the greased moulds, covering the bottom only. Refrigerate until needed.
  2. For the Chocolate Avocado Cheesecake Filling:

    1. Place all ingredients, except the speckled eggs, in a blender and blend until smooth. Fold in the speckled eggs. Pour the mixture into the moulds and dot with a few speckled eggs.
    2. Allow to set in the fridge for about 3 hours or overnight.

Notes

This high-fat and high-protein dessert can be made into a banting version, just check what you need to substitute.

For those who want to make this healthier, leave out the speckled eggs and try it with sugar-free chocolate.