Vegan Avocadeese Cake
What is an avocadeese cake? It’s like a cheese cake but made with avocados. Is it really like a cheesecake? Honestly, the avocado cream tastes more like yoghurt than cream cheese. It’s like sweetened natural yoghurt. Paired with a gluten-free gingernut biscuit base.
I like this a lot. It’s vegan, gluten-free and I think it’s pretty healthy.
Also, it’s a great way to use up a bunch of ripe avocados. Although so is guacamole. I love guacamole with plain salty crisps… Mmmmm…
You know when I was told I’d be working from home, while I was worried about the pandemic, inside I was thinking “great, I’m going to get so much done”. I had very serious exercise and diet goals in mind. And now I’m like – “wow, this is like the perfect excuse to eat everything and sit around doing nothing”.
When not working. Obviously.
Wait, did I start this year saying that this would be year to finish projects started? Oh no, I wish I hadn’t remembered that…
OK, let’s focus on more positive things. Avocados are really really good for you. Probably better when not paired with crisps and biscuits. But then on the other hand if you just cannot resist the junk food right now – I can’t – maybe pairing it with heart healthy options makes sense? Maybe? Hopefully.
The thing is we’ve no idea how long things are going to be like this. So maybe it’s OK to just let go and wait and see for a bit?
As if I was ever going to do anything else.
Oh one thing about this recipe, it was an experiment and I have changed some of the quantities of things I used. Also, I didn’t take measurement of some of the stuff I added – like the maple syrup – so it’s a case of adding enough till you like the taste of it. Adding the green matcha tea powder is optional. It adds a strange soft earthy bitterness to the mix which you may or may not like. It can make the cream look greener though – if that is something you’re after. And I didn’t add lime zest to the avocado cream when I made it but I definitely will the next time because this will add more of a lime taste to the cream.
The avocado cream didn’t set. I’m pretty sure that the reason why is because I didn’t add enough coconut oil to the avocado. I’ve used this avocado cream in the Lime and Coconut Loaf and this Green Tea Brack. So I know it will set if you add enough coconut oil to it and leave it in the fridge for a few of hours.
- 12 gingernut biscuits I used Just Free Gluten Free Ginger Cookies
- fistful pecan nuts
- some desiccated coconut
- generous pinch of cinnamon
- 1 tablespoon coconut oil, melted
- 1 tablespoon water
- pinch of finely ground salt
- 3 ripe avocados
- 2 limes, zest and juice
- 1 dessertspoon water (if you want to add some green tea powder, use hot water and blend with 1/2 teaspoon of the matchapowder)
- 50 - 75g coconut oil, melted
- maple syrup - to taste - at least 100ml
- desiccated coconut
- Turn the oven on to 180 C. Add the pecan nuts and biscuits to a food mixer and mix till you have a crumby consistency. Then add in the coconut, cinnamon, salt and coconut oil. And mix around again. If need add in the water till the mixture clumps together. Line a greased pie dish with the biscuit mixture and bake in the oven for 10 - 15 minutes. Then take it out and leave to cool.
- Peel and stone the avocados. Put on a large plate, or in a dish, pour the lime juice and zest over the avocado halves and mash well with a fork. Then add this to a blender with the coconut oil and water (or green tea if using). Add some maple syrup and blend again. Taste and add more maple syrup if necessary. Repeat until it tastes the way you like it.
- Spread the avocado cream in the cooled biscuit base. Leave in the fridge for 4 hours or more to set.
- Sprinkle generously with desiccated coconut before serving. Enjoy!
Avocado generally only stays good for 24 hours - so eat this within 24 hours of making. It's definitely still fine the next day after making it though - if you're worried about that.