Avocado – What is there not to love? A natural, vegan fat that contains fiber and other nutrients and so friggin’ delicious!!
However, last week, my husband and I went on separate shopping trips and brought home bags of avocado that then proceeded to ripen at the exact same time. The season began with so much love for that awesome fruit – , “When is avocado season? Can’t wait to taste them again?”…All this excess ripening has left us at this point – “More avocados, really??
I love, love guacamole. But seriously, one can only eat so much guacamole. And…to carry avocado over to the dessert area has been a challenge for me. But, I, indefatigable recipe tester, shall not be defeated!! I pulled out Pinterest and tried a bunch of ideas:
First up – Avocado Popsicle!!
My daughter ate the popsicle with chips…yes, it was that weird in taste!!
Then we tried chocolate brownies, everyone seems to be doing it…
The problem for me, was that I tried to ‘vegan-ize’ a recipe that had eggs in it. Meh…needs more tries, or I need to suck it up and do the normal version. We will put that aside for now.
Finally – a win!!
Finally, I tried a cheesecake recipe, made it chocolate flavor (cuz, my daughter was having none of the green stuff otherwise) veganized it successfully and ta-da posting it here for you all!!
This cheesecake recipe got me full approval from the Fam! with the kids fighting to scrape the bowl (Ahhh…my work here is done!!)
Delicious Vegan Cheesecake made with Avocados, Tofu and in Chocolate Flavor Yum!! Yum!!
- 1.5 Medium Avocados
- 1/2 Packet Drained Tofu (Firm is better for thicker consistency)
- 1/2 cup Cocoa Powder (Good quality that is not too bitter)
- 1/2 cup Sugar
- 2-3 Tbsp Chocolate Soy Milk
- 2 cups Roasted Walnut
- 1 cup Dates
Roast 2 cups walnuts in a 350F (180C) oven for about 8 minutes. Once it cools, put it in a food processor and let it run until you get a coarse powder. Don't let it get to the 'release oil' stage.
Add dates one by one in the feed tube while the food processor is running. Soon the walnut and dates will form a sticky amalgam. Pat this mixture down on a wax-paper lined circular pan.
Drain tofu for about an hour to let out excess water. Add drained tofu and the rest of the cheesecake ingredients to a food processor and process until it is a creamy, smooth mixture.
Pour mixture on crust and let is cool for a few hours or freeze it for an hour to let it set.
Pull out the wax paper out of the container, cut into wedges and serve.
Since we cannot add milk/ milk powder for vegan versions, the cocoa has a sharpness to it that is not easily tamed. Store bought soy milk has the creaminess to round out the flavors. That's why I use it in the recipe even though it is not a home made product.
Step by Step Pics
Making the crust…
Process the cheesecake..
Pour chocolate yumminess on crust, chill and serve….
I realize this recipe has white sugar in it (unlike most recipes in this blog). But something’s gotta give. I can swap out the fat with a natural fat, make it vegan, but the strong flavors of avocado and bitterness of chocolate needed that sharp sweetness from sugar to counter it. You are of course, welcome to tinker around and try other natural sweeteners.
I hope you try this recipe. I look forward to your comments down below!!