Avocado and mango mini cheesecake

Avocado and mango mini cheesecake
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Avocado and mango mini cheesecake

Ingredients

Crust

  • 100 g almonds roasted
  • 10 g rolled oats
  • 10 g hemp seeds
  • 2 tablespoons coconut oil
  • 1-2 tablespoons agave

Filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 100 g mango
  • 100 g avocado
  • 2 teaspoons spinach powder
  • juice of 1 lime
  • 2 tablespoons coconut oil
  • 3-4 tablespoons agave
  • pinch of vanilla powder

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper. 
  2. Place almonds and rolled oats in a food processor and process until they are finely ground. Add hemp seeds, agave and coconut oil. Process until mixture sticks together. Adjust sweetness. 

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Filling

  1. Drain cashews and place them in a blender. Add mango, avocado, spinach powder, lime, coconut oil, agave, vanilla powder. Blend on high speed until smooth and creamy. 

  2. Pour the filling over the crust. 
  3. Place the cake in the freezer to set for at least 3-4 hours. Keep it in the fridge or freezer.
  4. Top with frozen berries and edible flowers.


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