Avocado Cheesecake
Avocado and almond flour add fiber and nourishing fats, while lime brings a fresh tang. The coconut filling becomes smooth and firm after chilling.
Making the base
Mix almond flour (100 g), coconut flour (50 g), psyllium (5 g), cocoa powder (15 g), and stevia (to taste). Add melted coconut oil (15 g) and stir.
Spread the mixture over the bottom of a 16 cm springform pan, press it down with a spatula, and refrigerate the base for 1 hour.
Making the filling
Combine coconut cream (250 g), stevia (to taste), vanilla (1 g), and agar-agar (4 g). Bring the mixture to a boil, cook it for 2–3 minutes while stirring, and cool it slightly.
Zest the lime (10 g) and squeeze out its juice (25 g). Peel the avocado (350 g) and remove the stone.
Put avocado (350 g), lime juice and zest, and the coconut cream mixture with agar into a blender. Blend everything until smooth.
Quickly pour the filling over the chilled base, smooth the surface, and refrigerate the cheesecake for 3–4 hours. Decorate it to taste before serving.
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