30'+4H Rest
x20-22 MINI CHEESECAKE
easyBase:
75g nuts (pecans, almonds or macadamias)
25g desiccated coconut
25g cacao nibs
1 tbsp cacao powder
100g pitted dates
2 tbsp coconut oil
Filling:
280g avocado flesh (2 medium-large ripe avocados)
100ml lime juice
1/3 cup coconut oil
1 tbsp agar agar
zest of ½ a lime
1/3 cup maple syrup
Toast the nuts in a pan for 5 minutes.
Add toasted nuts and all the base ingredients in a food processor. Blend until the mixture is easily moulded.
Spoon the base mixture into silicon moulds and press down with your fingers to create your cheesecake base. Place it to set in the fridge while making the filling.
Into a food processor add all the ingredients for the filling and blend until completely smooth and silky.
Remove the moulds from the fridge and fill them with the filling mix.
Put back them in the freezer for at least 4 hours.
Take out from the freezer 15 minutes before serving to allow them to defrost.
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