Avocado Cheesecake

Ingredients for 1 servings:

• 100 g pecans
• 150 g dates
• 25 g desiccated coconut
• 30 g cocoa powder
• 35 g coconut oil
• 560 g avocado(s), the flesh of which (5 – 6 avocados)
• 125 ml lemon or lime juice
• 90 g coconut oil
• 125 ml agave syrup, as desired

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

vegan, no baking

Line the bottom and sides of an 18-20 cm springform pan with baking paper. Melt the coconut oil and let it cool to room temperature. For the base, process the pecans, dates, desiccated coconut, cocoa powder, and coconut oil in a food processor until crumbly. Pour the mixture into the bottom of the springform pan and press the mixture down evenly. Place the springform pan in the refrigerator. For the filling, puree all ingredients in a food processor until smooth. Remove the baking pan from the refrigerator and spread the filling over the base, smoothing it out. Place the cheesecake in the refrigerator for at least 4 hours. Carefully remove the cake from the pan before serving. The cheesecake can be kept in the refrigerator for 1-2 days.