Heather Pace made this delectable dessert, she tells all “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 natural syrup.”
1/3 cup blanced almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 – 1 teaspoon water
1 teaspoon melted coconut oil
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.