Overnight avocado, coconut and lemon 'cheesecake'
By Amy Crawford
Best made at least 30 minutes before eating.
My new recipe creations are typically the result of a collection of left overs or a small number of ingredients in my fridge that need eating. I really hate waste and rarely throw food out. Most days on my morning walk I think about what I have in my fridge and then create a new combination out of those ingredients - other days I am fortunate to find inspiration from Instagram or Facebook, which is exactly what happened in this very instance, when I gratuitously stumbled across a photo of an avocado, coconut and lemon dish (thanks Crystal!) whilst wondering what on earth I would do with the abundance of avocados going steadily ripe...and a half can of coconut milk that needed to be eaten. Bingo!
For the crust (which is optional, unless like me you are addicted to a certain crunch factor), into your blender throw:
1 heaped teaspoon cacao nibs
1 small handful walnuts
1 dessert spoon coconut flakes
1 fresh medjool date
Blend until you reach your desired consistency. Mine is quite fine in this photo, next time I'll leave it crunchy for optimum consistency. Pop this into the base of your glass or dish.
For the 'mousse':
1/3 large or 1/2 small avocado
1/3 cup coconut milk
1 tablespoon 100% whey protein powder (optional)
1 tablespoon chia seeds
1 tablespoon greek, natural or coconut yoghurt
1.5-2 tablespoons lemon juice (or 5 teaspoons!)
1 teaspoon lemon rind, grated
1 teaspoon maca powder (optional)
Throw all of the ingredients into your blender and blend until smooth. Pour over your base and leave in the fridge overnight or on the bench for 30 minutes to allow the chia seeds to soften. Grab a teaspoon and go for your life!