Moroccan Inspired Raw Chocolate and Avocado Cheesecake
The amounts for this recipe aren’t exact. I learnt this one off an amazing chef we have in Morocco on our My Escape retreats. He doesn’t work with exact amounts as he’s so talented so when I ask him how to make anything he always tells me, a bit of this and a bit of that. So, with this lets say it requires a bit of trial and error and guessing. But with the combination of ingredients I can guarantee you this is such a winner!
You will need:
- Dried fruit soaked (for at least an hour) I use: apricots and dates usually
- Mixed nuts
- Argan oil (or coconut oil if you don’t have argan oil)
- Sesame seeds if you like the taste it’s a great addition but not necessary
- About 5 ripe avocados
- Good quality cacao powder
So you need a good blender and a quiche dish. Grease the quiche dish with your oil before you start. Then you add the nuts, dried fruit, argan oil (add a bit at a time you basically want to have a consistency like an energy ball so the base sticks together) and sesame seeds if you want them. Once you have a sticky dough like consistency press this mixture into your greased quiche dish covering the whole base and the sides. So, if you don’t have enough make some more and write down your amounts so next time it’s easier.
For the avocado part, you simply blend the avocado with say 2-3 tbsp cacao powder. It should be dark brown in colour and make it as chocolatey as you like. If it’s too bitter, simply add some good quality honey and blend again till you have a nice creamy texture and it’s as sweet as you like.
Place the avocado mix into the pressed base. Chill in the fridge for an hour at least. Serve with some strawberries or banana.