Chocolate and Avocado Mini Cheesecakes
3 VAL
SATIETYPORTIONS: 6
Nutritious and incredibly delicious dessert!
Ingredients| Base: | |
| 50g | Almonds |
| 100g | Oats |
| 2 tablespoons | Coconut oil |
| 2 tablespoons | Maple syrup |
| 2 | Medjool dates |
| Cream: | |
| 2 | Avocados |
| 1 | Ripe banana |
| 70ml | Milk |
| 8 | Medjool dates |
| 2 tablespoons | Maple syrup |
| 3 tablespoons | Daily Spoon Natural cocoa |
Cooking instructions1
Base: Put the ingredients into a blender, pulse until ground, and press into cupcake molds. Leave in the refrigerator.
2
Cream: Put the ingredients into a blender and blend.
3
Add the cream on top of the base and decorate with blueberries. Cover the cupcakes with foil and place them in the freezer for at least 3 hours.