Ingredients
Scale
For the Crust:
- 1 ½ cups crushed graham crackers (or any favorite biscuit)
- 2 tablespoons cocoa powder (for extra chocolate flavor)
- 5 tablespoons melted butter (or coconut oil for a dairy-free version)
- 2 tablespoons sugar (optional)
For the Filling:
- 2 ripe avocados (peeled and pitted)
- 200 grams dark chocolate (70% cocoa recommended, melted)
- ½ cup coconut milk (or any milk of your choice)
- ½ cup maple syrup (or your preferred sweetener)
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- A pinch of salt (to enhance the chocolate flavor)
For Decoration (Optional):
- Grated dark chocolate
- Fresh berries (such as raspberries or strawberries)
Instructions
- Prepare the crust:
In a bowl, combine the crushed graham crackers, cocoa powder, melted butter (or coconut oil), and sugar (if using). Stir until the crumbs are evenly coated. Press the mixture into the base of a springform or tart pan, compacting it firmly with the back of a spoon. Refrigerate the crust while you prepare the filling. - Make the filling:
In a food processor or blender, blend the ripe avocados until smooth. Add the melted dark chocolate, coconut milk, maple syrup, vanilla extract, cocoa powder, and a pinch of salt. Blend again until completely smooth and creamy. Taste and adjust the sweetness, if necessary, by adding more maple syrup. - Assemble the cheesecake:
Once the crust has set, pour the avocado chocolate filling over it. Use a spatula to smooth the top and create an even layer. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the filling to fully set. - Decorate (Optional):
Once the cheesecake has set, garnish it with grated dark chocolate and fresh berries, such as raspberries or strawberries, for extra flavor and decoration. - Serve and enjoy:
Slice the cheesecake and serve chilled for a delicious and creamy treat!