AVOCADO AND COCOA CHEESECAKE WITH YOSOY GLUTEN FREE OATS
Avocado is a trendy food that looks great in savoury recipes, but did you know it can also be used in sweet desserts? If you’re a cheesecake lover, you’ll love this avocado and cocoa cheesecake recipe, an alternative to traditional cheesecake that you will enjoy a lot.
Learn how to prepare a very healthy avocado cheesecake that adapts to different diets and intolerances as it is a vegan, gluten-free and lactose-free alternative. This no-bake cheesecake recipe will surprise you with its ease and surprising flavour, as well as the creamy texture provided by the avocado.
With this vegan cheesecake recipe, we will show you how to make a delicious cheesecake without animal ingredients, using avocado, banana, dates to sweeten, and Yosoy‘s gluten-free oat drink. A very light and healthy dessert that is perfect to surprise your guests. You’ll see how tasty it is!
INGREDIENTS :
For the base:
100 g / ¾ cup of raw hazelnuts
150 g / 1 +1/2 cup of oat flakes
1 pinch of salt
4 tbsp of coconut oil
5 tbsp of maple syrup (optional)
Filling:
2 ripe bananas
2 ripe avocados
150 ml / 2/3 cup pf YOSOY Gluten Free Oats drink
14 pitted Medjool dates
6 tablespoons of raw cacao powder
1 pinch of salt
6 figs
Dark chocolate
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!
