The Avocado Garden
Welcome to the Avocado Garden! This is a place where you can find all types of neat things avocados are used for :) If you're looking for anything specific, there's a menu on the top left corner you guys can go through. Enjoy!

Disclaimer: Please do note that I do not take credit for the majority of the things posted unless I specify that I have made them myself. I always give credit to the owners and their websites/blog.

Also, the majority of the posts have links to the website for the recipes. If you see one of your pictures here and you would like for me to remove it, please do not hesitate to send me an ask and I will gladly do so.

Raw Avocado Vanilla Cheesecake

Ingredients:
For the Crust
1/3 cup blanced almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 - 1 teaspoon water
1 teaspoon melted coconut oil

For the Filling
1 large avocado
3 tablespoons maple syrup
3 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops stevia, if needed for extra sweetness

Directions:
For the Crust
Grind the almonds in a food processor. 
Add the coconut, dates, and water and grind into a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand. 
Press into the bottom of mini or 6” spring form pan (crust will be thin in a 6” - you can double the recipe if you want it thicker) and set aside.

For the Filling
Blend the avocado, maple, and vanilla in a high speed blender until completely smooth. 
Add the coconut butter, oil, and salt. Blend again. 
Pour the filling over the crust. 
Chill in the fridge for 6-8 hours. 
Note: if making in a 6” springform pan, double the crust and triple the filling recipe. 

Raw Avocado Vanilla Cheesecake

Ingredients:

For the Crust

1/3 cup blanced almonds

1/4 cup shredded coconut

2 dates, pitted

1/2 - 1 teaspoon water

1 teaspoon melted coconut oil

For the Filling

1 large avocado

3 tablespoons maple syrup

3 tablespoons water

1 teaspoon pure vanilla extract

4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean

1 tablespoon melted coconut butter

3 tablespoons melted coconut oil

pinch of salt

Few drops stevia, if needed for extra sweetness

Directions:

For the Crust

Grind the almonds in a food processor. 

Add the coconut, dates, and water and grind into a dough.

Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand. 

Press into the bottom of mini or 6” spring form pan (crust will be thin in a 6” - you can double the recipe if you want it thicker) and set aside.

For the Filling

Blend the avocado, maple, and vanilla in a high speed blender until completely smooth. 

Add the coconut butter, oil, and salt. Blend again. 

Pour the filling over the crust. 

Chill in the fridge for 6-8 hours. 

Note: if making in a 6” springform pan, double the crust and triple the filling recipe. 

(Source: sweetlyraw.com)

Posted on March 15, 2013 at 10:04 PM
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