Saturday, June 8, 2013


Recipe by:Heather Pace Crust: 1/3 cup blanced almonds 1/4 cup shredded coconut 2 dates, pitted 1/2 – 1 teaspoon water 1 teaspoon melted coconut oil 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 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:HTTP://WWW.RAWFOODRECIPES.COM/RECIPES/AVOCADO-VANILLA-CHEESECAKES.HTML

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