Avocado Chocolate Cheesecake

If you want to impress family and friends with a chocolate dessert, this one will do it. This rich and creamy, beautifully soft chocolate cheesecake has a chocolate oat biscuit base and a deep, firm chocolate layer on top. This dessert is so chocolatey that I was able to say chocolate three times in one sentence while describing it.

The base is made of oat biscuits that have been blended with some cocoa powder, and the filling uses a mixture of avocadoes, vegan crème fraiche and plant-based cream to give it a taste and appearance that will make you drool. The chocolate topping is poured on top after the filling has set, to give you a beautifully smooth layer. This is not a difficult cake to make and the only cooking involved is melting the chocolate (which I always do in the microwave). It is very important to allow the chocolate to cool for 10 minutes or so before adding it to anything. If the chocolate is too hot it will react with the other ingredients and seize up, becoming thick and fudgy instantly. Cooling the melted chocolate slowly, while having it remain pourable, is the way to prevent this from happening.


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This avocado chocolate cheesecake is a minimum effort, extremely luxurious dessert that will have everyone you serve it to convinced you’re a master chef. So, what are you waiting for?


Prep time: 15-20 minutes. No cooking time. Chilling and setting time 4-5 hours.

Makes 1 x 9-inch (23 cm) cheesecake.

Ingredients:

For the Base:

300g oat biscuits

2 tbsp cocoa powder

50g vegan margarine, melted, plus extra for greasing

For the Filling:

The flesh of two avocadoes

1 tub vegan crème fraiche (200ml)

250ml vegan cream

200g macadamia nuts, soaked in hot water for 1 hour and then drained (cashew nuts are also fine)

250g unrefined sugar

3 tbsp cocoa powder

2 tsp vanilla extract

3 tbsp coconut nectar

75g vegan margarine

Small pinch of mild chilli powder

Pinch of salt

200g dark chocolate, melted and allowed to cool

For the Topping:

150g dark chocolate, melted and allowed to cool

75g vegan margarine

3 tbsp coconut nectar

1 tsp vanilla extract


Method:

Grease a 9-inch (23cm) spring-formed cake tin with a little margarine.

First make the base by blending the oat biscuits in a food processor until it is all crumbs. Transfer to a mixing bowl and add the cocoa powder and margarine. Stir until completely combined. Now transfer the mix to the cake tin and press down with your hands or a spoon, so that the base in covered and the crumbs aren’t loose. If you get any crumbs sticking to the sides of the greased tin, just gently wipe around the edge with some kitchen paper. Chill the base in the fridge or freezer for up to 1 hour.

While it is setting you can make the filling, but do not add the chocolate. Put all of the filling ingredients, apart from the melted chocolate, into a blender and blend until completely smooth.


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Once the base is set and ready for filling you can add the melted chocolate to the filling mix. Do not do this before the base is ready or it will set in the blender jug. Blend again until fully smooth and incorporated, then pour it into the cake tin, on top of the base. Give the tin a little shake to evenly distribute it and then cover and leave in the fridge to set for 3-4 hours.

Once the filling is completely set you can make your topping. Put all of the topping ingredients into a mixing bowl and stir together with a spoon to fully combine. The chocolate needs to cooled enough to not react with any of the other ingredients, but still remain pourable. Now pour the chocolate topping over the cheesecake filling and gently turn the tin from side to side to allow the chocolate to spread evenly over the top. It should spread nicely and there should be no need to use any kind of spreading implement. Once this is done, leave it to set outside of the fridge for about 45 minutes, then cover again and store in the fridge until you are ready to cut and serve it.


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