CREAMY VEGAN AVOCADO CHEESECAKE
YIELD: 12 Squares BASE INGREDIENTS: 2/3 cup shelled pistachios - we used salted pistachios (or you can opt to substitute cashews) 1/4 cup chopped, pitted dates (approx. 6 dates) 1 tbsp. hemp hearts 1 tbsp. coconut oil CREAMY INGREDIENTS: 2 small-medium sized avocados 1/2 small speckled banana 1/4 cup maple syrup or agave nectar or honey, or combination 1.5 tbsp. coconut water 2 tbsp. liquefied coconut oil OPTIONAL: Sprinkle 1-2 tbsp. shredded coconut over top PREPARATION: Place all the ingredients for the base (excluding the coconut oil) in a food processor and puree until relatively smooth. Add the coconut oil and pulse blend together until smooth. Pack the base ingredients together in a 7 x 5 inch casserole dish (double the recipe if using an 8x8 inch square pan) and set aside. Place all the wet ingredients in the food processor and puree until smooth. Spoon the wet
ingredients over the base and spread evenly over the top. Sprinkle the shredded coconut evenly over the top. Refrigerate for several hours and allow to set. To expedite the process, (if you're impatient like me), place the pan in the freezer for 20-30 minutes. Slice into squares and serve. Store in the refrigerator. Nutrition Facts Creamy Avocado Squares – Raw & Vegan 12 Servings
Amount Per Serving Calories
178.8
Total Fat
13.8 g
Saturated Fat
4.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.3 g
Cholesterol
0.0 mg
Sodium
42.6 mg
Potassium
40.2 mg
Total Carbohydrate
14.1 g
Dietary Fiber
5.1 g
Sugars
8.1 g
Protein
3.2 g
Vitamin A
0.9 %
Vitamin B-12
0.0 %
Vitamin B-6
1.4 %
Vitamin C
2.8 %
Vitamin D
0.0 %
Vitamin E
0.1 %
Calcium
1.7 %
Copper
0.2 %
Folate
0.4 %
Iron
2.8 %
Magnesium
1.6 %
Manganese
3.4 %
Niacin
0.1 %
Pantothenic Acid
0.1 %
Phosphorus
1.4 %
Riboflavin
0.4 %
Selenium
0.1 %
Thiamin
0.8 %
Zinc
0.6 %
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