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Avocado cheesecake

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The perfect summer dessert using avocado a source of monounsaturated fats, nuts, natural yoghurt and frozen berries. A great dessert that’s fulfilling and easy to make. You can layer it or make one large cheesecake!

Ingredients
6 ripe large avocados
1 cup of plain greek yoghurt
1 lemon juiced
2-3 tbsp of cocoa powder
¼ cup chopped hazlenuts
¼ cup chopped almonds
¼ cup walnuts
¼ cup chopped dates – optional
3 tbsp honey or maple syrup
2 tbsp olive spread melted
1 cup frozen berries
Lemon rind – optional

Method
Pulse the nuts and dates using a food processor along with 1 tbsp honey and olive spread. If no processor simply mix using a wooden spoon until combined

Lay round cutters on a flat dish and fill the nut base to about 1 pound coin thickness and flatten. Set in fridge or freezer.

Whizz the avocados, lemon juice, 2 tbsp honey and greek yoghurt. If no blender simply mash the avocados and whip until smooth or use a hand blender.

Separate half the avocado mousse mixture in a bowl and add cocoa powder to half the mixture only and mix well.

Spread the chocolate avocado mousse over the nut base, followed by the avocado mousse mixture and top with frozen berries and grated lemon rind.

Place in the freezer and take out 1 hour before serving.

Recipe by

Gopika Papiah
Nutritionist

Avocado cheesecake