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Avocados for dessert? Yes, please!


No-Bake Vegan Avocado Cheesecake
From Lucas Lerman

INGREDIENTS:

Crust
12 vegan graham crackers
5 tbsp. coconut oil
Zest of 1 lemon
1 ½ tsp. sea salt
9 dates, pitted

Tart Filling
6 avocados
½ cup fresh-squeezed lemon juice
½ cup agave nectar
1 ½ tbsp. coconut oil
Zest of 1 lemon
2 tsp. vanilla extract
2 tsp. salt

Toppings
Blackberries, split in half or whole

INSTRUCTIONS:

Combine graham crackers, coconut oil, lemon zest, salt, and dates in a food processor and blend until it reaches a sand-like texture.

Press down your crust mixture into a 9” springform pan with the palm of your hand or the bottom of a round glass. Place your crust in the refrigerator until your filling is ready.

To make the filling, combine the avocados, lemon juice, agave nectar, coconut oil, lemon zest, vanilla extract, and salt in a food processor and blend until it reaches a nice, smooth texture; pour over your crust. Shake your pan on the surface of a table to even out and smooth your filling.

Place in the freezer for 3 hours or refrigerate for 6-8 hours.

Once your cheesecake has set, take it out of your springform pan and place blackberries on the top. Then cut out a slice or 3 and enjoy.

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