A delicious pie with a creamy avocado and cashew cheese cream filling
Fruity cheesecake: Prep Time 45 mins Cook/Chill Time: 4 hrs Total Time: 4 hrs 45 mins
Ingredients:
Crust:
- 1/2 cup raw peanuts (80 g)
- 10-12 small dates
- 4 tbsp shredded unsweetened coconut
- 1/2 tsp vanilla extract
Avocado layer:
- 2 small avocados (300 g)
- 2 tbsp coconut oil
- 3-4 tbsp agave syrup (or any other liquid sweetener like maple syrup) (45-60 ml)
- Juice of 1/2 – 1 lime
- 1/2 tsp vanilla extract
Cashew cream layer:
- 2/3 cup cashews
- 1/2 cup young coconut meat, shredded (OR 1/3 cup of coconut yogurt) (100 g)
- 1/4 cup coconut milk canned (60 ml)
- 3-4 tbsp agave syrup (or any other liquid sweetener like maple syrup) (45-60 ml)
- 1/2 tsp vanilla extract
Fruit topping:
- 2 small kiwis
- 1/4 pomegranate
Instructions:
Soak cashews overnight or for at least 3 hours. It’s also possible to boil the cashews on low heat for about 15 minutes until they are soft
Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds and spread the crust in a lined 8-inch springform. Put in the freezer.
3-Now blend all ingredients of the avocado layer in your high-speed blender. Spread the cream on the crust and put it in the freezer for about half an hour.
4- Blend all ingredients of the cashew cream layer in your high-speed blender. Pour the cream over the green avocado layer. Decorate with kiwi slices or your preferred fruits. Put it in the freezer for at least 3 hours.
5- Let the cake thaw (about 15 minutes) before you enjoy it
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