10 April, 2017

Vegan Chocolate Avocado Cheesecake


Not a huge fan of these photos but uploading them anyway bc this is a good recipe and tastes and looks better in real life.



This photo is the same as the first but put it in to make the post look a little more fuller fooled ya

I have an international law essay to write and I'm procrastinating so badly. It's 3000 words and worth 50% what am I doing




Awkward, blurry, something on the camera

Lighting = bad and yes that's my floor. It's slightly weathered bc we dropped water on it and its bamboo flooring and you're specifically supposed to not do that whoo


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I feel like this blog is my only outlet. I can't talk to my friends because they just don't get it they also don't have that relationship with their dads.

My mum and sister are also losing their minds in this situation as well so I can't find any comfort there either

Vegan Chocolate Avocado Cheesecake
                                                                                                    (from The Herb Diaries)
For the Base:
- 2.5 cups of almonds
- 10 medjool dates
- 1-2 tbsp of coconut oil
- Pinch of sea salt

For the Chocolate Layer
- 4 ripe avocados
- 1 cup of coconut oil
- 1.5 - 2 cups of raw cacao (depending how rich you like it)
- Pinch of sea salt
- 1 cup of honey


Method
Pulse the almonds in a blender until roughly chopped, then add in the pitted dates, coconut oil and salt and blend until they form a dough.
Line a cake tin with greaseproof paper and press the dough down evenly into it, then put in the fridge while you make the chocolate layer.
Blend the avocado flesh, coconut oil, cacao powder, salt and honey in a high speed blender until completely smooth - you may have to scrape down the sides a few times. Spoon this mixture over the almond and date base, then place in the freezer for one hour to firm up. After that it can be stored in the fridge.

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