This A.M. I have to admit I was a bit of a skeptic when I decided to make an avocado cheesecake. I did some research online and looked at all different types of avocado recipes. Every photo looked great. When cooking and baking it is really important how food looks, so I thought I would give it a try. The challenge I encountered next was that I didn't have half of the ingredients any of the recipes called for. But this didn't stop me! I knew I could pull it off with what main ingredients I did have in my fridge and cupboard.
So here it is, the no cheese version of avocado cheesecake with a gluten free chocolate crust.
The cake is sweetened with honey and lime with a buttery chocolate balance of organic coconut chocolate crust. Topped with raspberries and frothy milk.
|Avocado no cheese cheesecake with gluten free chocolate crust|
|Use fresh ripe avocadoes|
|Ready to Bake|
|I licked most of the yummy batter off the spoon!|
|The end result!|
2 ripe avocados
3/4 cup of Greek yogurt plain
1 Tablespoon of honey
1/4 cup of sugar
3/4 cup of coconut flour
2/3 cup of cocoa
1/4 cup sugar
Mix all ingredients together and press firmly into 9x9 baking pan. Bake for 15 minutes at 350'
Blend avocado,yogurt, lime juice, and honey using a handheld mixer until smooth and creamy.
Beat eggs together until fluffy and add sugar.
Mix together and beat until fluffy.
Pour mixture on top of crust and bake for 30 min at 350'
Remove from oven. Edges should be slightly brown. Cool. Then refrigerate for 2-4 hours before serving.
Cut into squares top with whipped cream or frothy milk and fresh raspberries. Serve with earl grey tea!