Several years ago I attended a vegan potluck at my friends house in Riley Park, Vancouver and was blown away by a Vegan Chocolate Avocado "Cheesecake" my friend brought. Dairy & gluten free?! Whaaaat?!
A while back I was on a clean eating kick, but still craving something sweet. From my experience smoothie making, I knew that coconut cream gets hard in the fridge. With that and the "cheesecake" in mind I designed this recipe, which is pretty my guilt free and SO DELICIOUS.
Try it and tell me I'm wrong. I dare you.
For this recipe I like Trader Joes Coconut Cream. Any coconut cream works really, just stick it in the fridge the night before, and pour off any coconut water that may be in the can. Or you can always just keep a can in the fridge, you know, just in case. I also use Trader Joe's by the pound dark chocolate, its about $5 for a HUGE bar and the quality is nicer than bakers. I do not recommend using chocolate chips as they are mostly just chocolate flavoured sugar wax. Step up your game -use the good stuff.
Scoop your chilled coconut cream from the can, adding it to a bowl with a two tablespoons of cacao powder and a beautifully fresh, ripe avocado. Save your pit and make an avocado tree! Add a scoop or two of your favourite vanilla protein powder. I like Genuine Health's Vegan Fermented Vanilla. As a protein powder its delicious, and has no filler like other major brands. This is how you're going to get your sweetness, so the amount here is totally up to you.
Roughly chop your chocolate, and place into a double boiler. You can also use a microwave, heat for 30 seconds at a time stirring between until melted. ...I won't lecture you here but we all know what microwaves do.
Add the melted chocolate to the bowl and use a hand blender to mix it all up. The reason I use the hand mixer is to incorporate the chocolate well into the chilled coconut mixture. As soon as you add the chocolate its going to harden because the coconut mix is cold. I find that the blade of the hand mixer breaks up the chocolate for a smoother consistency. If you want a fluffier texture, and are willing to wait a while, do not chill your coconut cream overnight and use a hand mixer to beat air into the ingredients.
For presentation you have two options: spoon it into individual bowls, or chill it in the mixing bowls to scoop onto plate later. I find that the scooping is prettier for presentation with fresh fruit and garnishes. You can use an ice cream scoop for a round dollop, or use two tablespoons to make an egg like shape by transferring the mixture from spoon to spoon, smoothing the sides.
Chocolate pairs well with many things, including bubbly! BC organic cherries are in season so I simply could not resist pitting some of those juicy little babies up to go with this decadent, healthy treat. I encourage you to try something different! Blackberries, raspberries, and strawberries are all very good. Who knows, maybe a candied sundered tomato might be a good mix? Or just weird.
Garnish with coconut, cacao nibs or shaved chocolate and enjoy! If for some crazy reason you don't finish it all it lasts 2-3 days covered in the fridge.
- 1 can Coconut Cream
- 1 scoop Vanilla Protein Powder- I use Genuine Health Fermented Vegan
- 1 cup Dark Chocolate
- 2 tbsp Cacao Powder
- Refrigerate can of coconut cream overnight.
- The next day set up a double boiler on medium-high heat. Turn can of coconut cream upside down, and open. Pour off any liquid and save for a smoothie etc. Spoon contents into a chilled bowl. Add cacao & protein powder and scoop the meat from an avocado. Blend ingredients together with a hand mixer. Place in the fridge.
- Chop chocolate roughly. Add to double boiler and stir constantly. When melted, remove from heat and fold into cream mixture. Spoon into individual bowls, or if you want to portion later leave it in the same mixing bowl. Chill for at least 2 hours. If portion use and ice cream scoop or two large spoons to make an "egg shape."
- Serve with cherries, raspberries or other fruit and garnish with cacao nibs or coconut.
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