A long while back, Heather offered me the chance to write for her awesome website. Having finally mustered up the courage to start posting my recipes online, I thought I would start with what is probably the most decadent. I often throw down this recipe to curious friends who wonder if I eat anything more than just salad. It’s a great hit at parties, but be warned – a tiny sliver goes a long way!
This chocolately delight was born around the same time that Heather unleashed her Vegan Cashew Cheesecake upon the world, proving the old adage the great minds really do think alike.
I was trying to create a vegan cheesecake-like filling when I stumbled into the idea of avocado and banana. I knew the mixture probably wouldn’t look very appetising so I needed something to mask it with – enter the dark chocolate. I like to think of it as the closest thing to a vegan ganache as I can get.
(Makes 1 cheesecake)
For the base:
1 cup rolled oats
1/2 cup wholemeal flour
1/2 cup chopped walnuts
2 tablespoons cocoa powder
5 tablespoons dark brown sugar
2 tablespoons dark rum
5 tablespoons coconut oil
Zest of 1 lime
For the filling:
4 ripe avocados
2 ripe bananas
3 tablespoons of agave syrup
200g dark chocolate
Juice of 1 lime
A pinch of salt
For the topping:
1/4 cup desiccated coconut
1 cup frozen fruits of the forest mix
1/3 cup red grapes
1/3 cup blackberries
1/3 cup blueberries
Start to melt the dark chocolate in a bain-marie over a medium-low heat
Whizz the walnuts in a food processor until they’re a coarse crumble
Add to the rest of the base ingredients and mix well
Press evenly into the bottom of an 8-inch springform pan
Blend the filling ingredients together, slowly pouring in the melted chocolate
Add the filling to the springform pan, giving it a few taps on your work surface to even it out
Top with fruits of the forest mixture, and sprinkle with desiccated coconut
Put the whole thing in the freezer until the day before you’re going to serve it
The avocado and banana make this cheesecake really rich, whilst the berries and lime give it a little kick.
Freezing this cheesecake really allows the filling to consolidate, but make sure you give yourself enough time for it to defrost – around 24 hours in the fridge is fine.
It’s best to remove the side of the pan before it has defrosted as it stops you from accidentally damaging it. I do this by gently warming all around the sides of the pan next to the flames of a hob, which makes removing the cheesecake easy.
This dish can also easily be made gluten-free if you ensure the oats are GF and sub the wholemeal flour out for a GF flour, or even ground flax!
So there you go, hope you enjoy it – preferably with friends, but I won’t judge if you find it too tasty to share!