Avocado Cheesecake

This avocado cheesecake is a rich and creamy dessert that is vegan, sugar-free, and gluten-free. The smooth texture comes from ripe avocados and soaked cashews, and the crunchy texture comes from the oat and almond flour crust. This cheesecake is a guilt-free treat for any event because it is sweetened with maple syrup and coconut sugar.

Ingredients:

• 2 ripe avocados
• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup gluten-free oat flour
• 1/4 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• Pinch of salt

Instructions:

Warm the oven up to 175F 350C

Soak the cashews in water for a few minutes

Add the coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract

Blend the mixture in a food processor until it is smooth

Melt the coconut oil and add the oat flour, almond flour, coconut sugar, and a pinch of salt to another bowl

Mix it until it starts to crumble

Spread the oat flour mix on the bottom of an 8-inch springform pan that has been greased

This will make the crust

Spread out the avocado cheesecake filling after adding it to the crust

For 25 to 30 minutes, or until the edges are set but the middle is still a little wobbly, bake in an oven that has been heated up

Take it out of the oven and let it cool to room temperature

Then put it in the fridge for at least 4 hours, or until its set

Take it out of the springform pan, slice it, and serve after it has chilled

Have fun with your tasty avocado cheesecake