Chocolate Mint Avocado Cheesecake

/

Serves 6-8

chocolate mint avocado cheesecake

The base:

  • 200g mixed nuts (walnuts, brazil, hazel)
  • 6 pitted dates
  • 3 tbsp coconut oil

The choc layer:

  • 4 very ripe avocados
  • 5 heaped tbsp raw / high quality cacao
  • 2 tbsp honey
  • 2 tsp peppermint essence
  • 3 tbsp coconut oil melted
  • fresh mint to garnish

How

To make base, put nuts & date in food processor at full speed to a stiff dough. Melt coconut oil – add into mixture, process again. Transfer into 23cm round loose base tin, press down firmly. Put in freezer to set.

For the choc top: half the avocados, scoop flesh out put in processor add cacao powder, honey, peppermint, melted coconut oil. Blend to make thick velvety mousse.

Pour onto base from freezer. Smoothover. Chill in fridge at least 5 hours. Decorate with mint leaves