My husband is obsessed with these semi-freddo lime, coconut and avocado cheesecakes look? This is a guest post by White’s.
I would create a vegan alternative for me. The kids also dug into these and I loved they were getting avo into them without realising!
Preparation time: 20 minutes
Cooking time: 1-2 minutes
75g (3oz) White’s Apple, cranberry and Raspberry Granola
50g (2oz) coconut oil
4 Medjool dates, pitted
25g (1oz) unblanched almonds
50g (2oz) Organic Jumbo oats
1 tbsp. raw cacao powder
4 ripe avocados
1 lime – finely grated rind and juice
2-3 tbsp. agave nectar
100g (31/2oz) cream cheese
Dark chocolate hearts and cocoa powder to decorate
1. Line the base of 4 x 10cm (4in) x (3cm /1/4in deep) fluted tart tins with baking parchment.
2. Melt the coconut oil in a small saucepan. Pour half the coconut oil into a food processor and add the dates, almonds, oats, and cacao powder and whizz to a coarse paste. Divide between the tart tins and press down evenly with the back of a spoon. Chill until ready to use.
3. Halve the avocados and discard the stone. Place the avocado flesh, remaining coconut oil, lime rind and juice, agave nectar and cream cheese into a food processor and whizz to a smooth paste. Divide between the tart tins and level the surface. Freeze for 2 hours until firm enough to turn out onto serving plates. Scatter over the granola. Decorate with dark chocolate hearts. Dust with cocoa powder to serve.
This creamy pudding makes a great recipe for Valentine’s Day or any time you want to get the heart cookie cutter out.
When made place a heart shaped cookie cutter on top of the cheesecakes and sprinkle the granola into the cutter. Carefully remove the cutter leaving the granola heart decoration in place. Decorate with chocolate hearts and cocoa as above.
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