HOW TO: Make Vegan Mini Avocado Cheesecakes

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Raw, Organic Vegan Avocado Mini Cheesecakes


For the crust:

  • 1/3 cup organic almonds
  • 1/4 cup organic shredded coconut
  • 2 organic dates
  • 1 tsp water
  • 1 tsp organic coconut oil

For the filling:

  • 1 organic avocado
  • 3 tablespoons organic maple syrup
  • 3 tablespoons water
  • 1 tsp organic vanilla
  • 1 tsp organic coconut butter
  • 3 tablespoons organic coconut oil
  • a couple drops of stevia or honey for sweetness

Add the almonds to a food processor and grind until you achieve a very crumbly consistency. Add the coconut, water and dates and grind until the mixture forms a dough. Add the coconut oil and quickly grind again until you have a dough that forms easily in your hands. Press the dough into the bottom of serving dishes and set aside. Add the avocado, maple syrup and vanilla to a blender and blend until smooth. Then, add the coconut butter, oil and sweetener. Pour on top of the crust. Place the cheesecakes in the refrigerator and let them chill for 6 hours. These cheesecakes are delicious and have a very subtle, sweet avocado taste. They are even better when topped with berries!

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