PREPARATION (STEP BY STEP)

For this avocado cheesecake recipe we propose a crunchy base made with nuts of your choice and rolled oats. Let it set in the freezer, then just add mashed avocado, banana and oat drink and leave to cool. To finish, decorate as you like. We suggest adding figs and chocolate, but choose the topping of your choice!

1. Take a round mould of about 24 cm in diameter (with a removable edge) and fill the base with baking paper.

2. Now it’s time to prepare the base. In a food processor, pour the hazelnuts, oat flakes, a pinch of salt, coconut oil and maple syrup and process until you have a homogeneous and slightly sticky dough.

3. Using your hands, place the base in the bottom of the mould and smooth it out well. Put it in the freezer. Prepare the filling by adding the bananas, avocados, YOSOY GLUTEN FREE oat drink, pitted dates, raw cocoa powder, and a pinch of salt, then blend until you have a creamy texture without lumps.

4. Pour over the base, smooth it well and put the mixture back in the freezer for at least 2 hours.

5. Decorate with some figs and grated dark chocolate.

6. To serve, I advise you to take it out of the freezer a few minutes before serving.

If you are looking for cold dessert recipes that don’t require an oven, at Yosoy we teach you how to make a vegan chocolate mousse, chocolate ice cream, vegan flan and fig tart, among many others. Find out more on our website!