Avocado Vanilla Cheesecakes
RAW - VEGAN - DELICIOUS
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.
Recipe from Sweetly Raw