The neutral flavor and creamy texture of avocado won. I paired it with simple classic vanilla for a nut-free cheesecake filling. It included lots of coconut - in the crust, in the filling, and sprinkled as a garnish. I topped it with frozen/thawed strawberries and drizzled yacon syrup around the plate. I like how the berries add a natural syrup.
- 1/3 cup blanced almonds
- 1/4 cup shredded coconut
- 2 dates, pitted
- 1/2 - 1 teaspoon water
- 1 teaspoon melted coconut oil
- 1 large avocado
- 3 tablespoons yacon syrup
- 3 tablespoons water
- 1 teaspoon pure vanilla bean powder
- 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 himalayan sea salt
- Few drops stevia, if needed for extra sweetness
- 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 and set aside.
- 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.