This cheese cake has a twist! It's made with coconut and not with actual cheese, so it is suitable for vegans and those with a lactose intolerance. Avocado's are in season in Spain in February.


Heat a frying pan and dry-roast the ground almonds, sesame seeds and anise seeds until lightly browned. Add the dates and ground in a kitchen machine. Melt 25 g of the coconut butter and add to the almond mixture and combine well.

Line a 18cm round cake tin with baking paper. Add the almond mixture and using the round side of a spoon press firmly until you have an even base.

Remove the avocado pit (take care!) and peel. Add to a kitchen machine. Squeeze the lemon and put the juice in too. Grate the orange bit of the orange skin and add to the avocado/lemon juice.
Add the maple syrup, almond milk and vanilla extract and puree this mixture until smooth.

Melt the coconut butter in a sauce pan and add to the avocado puree and combine.

Add the avocado/coconut mixture to the cake tin and smooth out. 
Leave it to chill for at least 2 hours in the fridge.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Vegan Avocado Cheese cake

Vegan Avocado Cheese cake


Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.