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raw vegan cheesecakes with raw chocolate sauce

Raw vegan avocado-mint cheesecakes


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Description

Rich and creamy matcha avocado-mint cheesecakes with a flavourful cookie dough crust & raw chocolate sauce.


Ingredients

CRUST

  • 1/2 c raw pecans
  • 1/2 c raw almonds
  • 1/2 c coconut flakes
  • 1 c Genuine Health vegan protein powder (vanilla)
  • 6 chopped Medjool dates
  • 1/4 c maple syrup
  • 1/4 c almond butter
  • 1 tsp vanilla extract
  • 2 tbsp water

MATCHA-AVOCADO-MINT LAYER

  • 1/2 c soaked raw cashews
  • 1/2 avocado
  • 1/2 c fresh mint leaves
  • 1/4 c water
  • 2 tbsp maple syrup
  • 1/2 c liquefied coconut oil
  • 1 tsp mint extract
  • 1-2 tsp matcha

VANILLA LAYER

  • 1/2 c soaked raw cashews
  • 1/4 c water
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 c liquefied coconut oil

RAW CHOCOLATE SAUCE

  • 1/4 c raw cacao powder
  • 1/4 c maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp liquefied cacao butter
  • 2 tbsp liquefied coconut oil

Instructions

CRUST

  1. Combine pecans, almonds, coconut flakes & protein powder in a small blender and pulse until you get tiny pieces
  2. Add remaining ingredients and pulse a few times until it binds together
  3. Press into square shaped silicon molds with your fingers

MATCHA-AVOCADO-MINT LAYER

  1. Process everything except coconut oil & avocado in a high speed blender until smooth
  2. Add coconut oil & avocado
  3. Pour over the crust and set in freezer for 30 min

VANILLA LAYER

  1. Process everything except coconut oil in a high speed blender until smooth
  2. Add liquefied coconut oil
  3. Pour over the crust and set in freezer for 3-4h, until hard enough to remove from the molds

RAW CHOCOLATE SAUCE

  1. Mix raw cacao powder, maple syrup & vanilla together in a cup
  2. Incorporate liquefied cacao butter & coconut oil and whisk until smooth
  3. Pour over squares right after taking them out of the freezer