My most famous recipe to date is a coconut cheesefake recipe I made a few months ago…it is a huge crowd pleaser at dinner parties, and was even featured in the Washington Post article about WFW! There’s a lot of potential for variations on this recipe, so I had to try one with avocado – spoiler alert, it worked fantastically and is delicious.
Mint and chocolate are a classic combo, and while the avocado doesn’t play a prominent role in the flavor, it offers a silky, luxurious texture to the filling. Not to mention the beautiful green color! There is some added sugar in the recipe, but this could be replaced with a non-caloric sweetener if desired…the best way to eat it is to have a bite of chocolate and then a piece of the
Ingredients:
- 1 c almonds
- 8 pitted dates
- 1 tsp coconut oil
- 1 c plaingreek yogurt
- 1 c coconut water
- 1 avocado
- 1 large bunch mint (~a cup of leaves)
- 1/4 c + 2 Tbsp sugar
- 2 packets plain gelatin
- dark chocolate for garnishing
Directions:
Pulse dates, almonds, and coconut oil in a blender until the consistency of fine breadcrumbs. Press into a springform or cake pan. In the microwave, heat coconut water until steaming (about 90 seconds). Add gelatin, stirring to dissolve. Put the mint, avocado and yogurt in the blender and pulse until thoroughly mixed; add in gelatin mixture. Chill in the fridge for 1.5-2 hours, or until firm. Garnish with chocolate. Serves 4. Prep time: 20 minutes. Chill time: 2 hours.
I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
