This cheesecake tastes like a summer dream with a crispy almond base, creamy avocado filling and sweet strawberries. The cake is perfect as a vegan dessert, for vegan coffee, or maybe even as vegan midsummer food! It is delicious as it is, but can also be varied with other berries. The cheesecake is of course milk-free and without eggs.
Ingredients for: 12 pcs
3 1/2 dl peeled almonds (3 1/2 dl corresponds to about 200 g)
15 pitted soft dates
1 tablespoon water
500 g strawberries
1 1/2 dl coconut oil
1/2 dl powdered sugar
Bottom: Mix the ingredients to the bottom in a food processor.
Press the dough into a mold with a removable edge, about 24 cm in diameter (for 12 pieces).
Filling: Divide, core and dig out the avocados. Take care of the strawberries. Mix half of the strawberries with the avocados. Melt the coconut oil, add it and the sugar and mix to a smooth batter. Squeeze the glue and stir in the juice. Taste ev. off with more lime.
Cut the rest of the strawberries into pieces and stir them into the batter. Pour the filling on the bottom, cover with plastic wrap and refrigerate for about 2 hours.
To serve: Serve with strawberries and lemon balm.