Any guesses on what flavour my green cheesecakes are? (You already know if you saw on facebook).The pictures bleached out the true green color unfortunately. I made these for St. Patty's Day. Nicole and I enjoyed these with manuka honey masks on our faces, while watching old episodes of Full House on dvd. Did you watch it as a kid? It was my favourite tv show! I watched it religiously every week and wished the Tanner girls were my sisters, lol.
Anyway, I wanted green in celebration of the occasion and toyed with a bunch of ideas. Mint, lime, avocado, pistashio, and spirulina are great green ingredients! What did I choose???
The neutral flavour and creamy texture of avocado won. I paired it with simple classic vanilla for a nut-free cheesecake filling. It included lots of coconut - in the crust, in the filling, and sprinkled as a garnish. I topped it with frozen/thawed strawberries and drizzled yacon syrup around the plate. I like how the berries add a natraul syrup.
Avocado Vanilla Cheesecakes
RAW - VEGAN - DELICIOUS
Seen on Slightly Indulgent Tuesdays and Wellness Weekend.
1/3 cup almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 - 1 teaspoon water
1 teaspoon melted coconut oil
Grind the almonds in a food processor.
Add the coconut, dates, and water and grind into a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand.
Press into the bottom of mini or 6" spring form pan (crust will be thin in a 6" - you can double the recipe if you want it thicker) and set aside.
1 large avocado
3 tablespoons maple syrup
3 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops stevia, if needed for extra sweetness
Blend the avocado, maple, and vanilla in a high speed blender until completely smooth.
Add the coconut butter, oil, and salt. Blend again.
Pour the filling over the crust.
Chill in the fridge for 6-8 hours.
Note: if making in a 6" springform pan, double the crust and triple the filling recipe.
Give it a shot! You could also just enjoy the filling as a pudding.
My laptop is still in for surgury, boo hoo. I'll sure appreciate it when I have it back. In the meantime, Im practicing patience with my old laptop from college days (its very slow now). It's been absolutely hilarious looking back at old pics. Ah great memories! Here are a few...
Me decorating a cake with fondant in culinary school.
With my best college friend, Renee. The terrible two!
Summer fun... not sure where I found this hat, but isn't it awesome?! lol. Oh, and I crimped my hair!