Raw Chocolate Avocado Cheesecake

Method

1. Before making the cheesecake, chill the coconut milk tin in the fridge to allow a cream layer to build on the top.

2. Pulse together the hazelnuts, pitted dates and coconut oil in a food processor until they start to form a dough. 

   • 340g Hazelnuts (Chopped, Roasted)
   • 13 Dates
   • 3 tbsp Honey (Or Maple Syrup for Vegan version)
   • 2 tsp Cacao

3. Line a cake tin with greaseproof paper and press the dough down to form the base. Chill in the fridge whilst you make the topping.

4. Skim the cream top layer of the coconut milk and blitz together with the avocado flesh, cacao powder and honey in a food processor or high speed blender until it is smooth. You may have to scrape down the sides during this process to ensure that all of the ingredients are blended. Spoon out the mixture on top of the cheesecake base and smooth the top with a palette knife.

5. Place the cheesecake in the freezer for an hour to firm up before transferring to the fridge. Before serving, decorate with a sprinkling of hazelnuts. 

   • For Decoration Hazelnuts (Chopped)