Raw Avocado Lime Cheesecake Bites

When your dessert is made of avocados, you can eat as much as you’d like without feeling guilty #score.


Fair warning though: this dessert is not as sweet as my other vegan cheesecake recipes. If you’re looking for something on the sweeter side, look here for some golden caramel goodness and over here for a sweet passionfruit glaze. Everyone who’s up for a tangy dessert stay with me!


I finally found a use for the Weetbix biscuits that were taking up space in the pantry and that is ——–> the base for these lime cheesecake bars! At the end of last year, we ran a triathlon for women’s cancer and every team that competed won a box of Weetbix biscuits and a Snickers bar (you can guess which one I went for). Unfortunately that means the Weetbix has been at the back of the pantry, feeling lonely and ignored. To be honest with you, I hadn’t thought about it until I ran out of almonds to use for the crust and had to look to alternative methods. Needless to say, it worked out well! You can still go with almonds if you wish, it will still yield a delicious dessert!

 

Here’s to friends who come over to hand model food for you! 

Raw Avocado Lime Cheesecake Bites

Ingredients

  • about 10 Weetbix biscuits, crushed (may substitute 2 cups sliced almonds)
  • 8 medjool dates, soaked in hot water and deseeded
  • 3 ripe medium avocados
  • 1 cup cashews, soaked overnight
  • ½ cup freshly squeezed lime juice
  • ¼ cup maple syrup
  • 1 cup cold water (may need more)
  • 2 ounces chocolate, melted

Method

  1. Line a standard loaf pan with parchment paper. Combine the crushed Weetbix biscuits and dates in a food processor and blend until it forms a sticky dough. Press the dough into the bottom of the loaf pan in an even layer. Freeze whilst you prepare the filling.
  2. Rinse out the food processor and proceed to blend together the avocados, cashews, lime juice, syrup and water. If the mixture is too thick to pulse, add more water 2 tbsp at a time until the machine can smoothly process it. Pulse for 2 minutes or until smooth and creamy.
  3. Spread the mixture in an even layer on top of the base. The mixture should be very thick. Freeze for 1 hour or until solid. Store in the fridge, do not freeze after it has set. Let sit at room temperature for 10 minutes before slicing and serving. Drizzle with melted chocolate and enjoy!
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Vegan Millionaire’s Shortbread Bars

I have big news for you all: I HAVE A BLENDER!


Shout out to mummy for recognising the struggle that was my culinary life without a blender. I honestly don’t care how broke I am in college, as long as I have a blender to cuddle at night.


I think it’s only fitting that the first vegan dessert I attempted with the blender was this millionaire’s shortbread. This has always been one of my favourite desserts to make so it was only natural that I attempted a no-bake version. If you follow my Instagram @thefoodscientistblog then you’ll know that I’ve been cooking a storm with this vegan caramel (tomorrow guys!). For now, let’s sit back and enjoy this lush dessert.
Vegan Millionaire’s Shortbread

For the crust:

  • 2 cups rolled oatmeal
  • 1 cup almonds
  • 3 pitted medjool dates, soaked in hot water for 10 minutes
  • 2 tbsp maple syrup

For the vegan caramel sauce:

  • 2×14 oz can coconut cream (just leave a tin of coconut milk in the fridge overnight)
  • 1 and ½ cups brown sugar
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 1 cup cashews, soaked overnight
  • ¾ cup maple syrup

For the topping:

4 ounces vegan chocolate

Start by making the vegan caramel sauce:

In a medium saucepan, combine the coconut cream and brown sugar over medium-high heat, stirring occasionally until the sugar has dissolved and the mixture is at a rolling boil. Remove from heat and stir in the vanilla essence and salt. Add to a glass jar and refrigerate for an hour. Will keep for a week in the fridge.

Then move on to the base:

Line a loaf pan with parchment paper. Add the oats and almonds to a food processor and pulse until it forms a fine, crumbly meal. Add the dates and maple syrup and process until you get a thick, dough. Press the dough into the bottom of a loaf pan in an even layer. In the same blender, process the vegan caramel you made earlier with the cashews and maple syrup. Pour the caramel layer over the base and freeze for 4 hours, or until solid. Slice into bars, and let chill at least 5 minutes at room temperature before consuming. Enjoy!

Shortbread Lemon Curd Bars

Ah lemon curd, an old favourite of mine. I find myself going back to you over and over again. It’s almost like we’re drawn to each other, aren’t we?


Let’s not call it an obsession. If you look through the blog archives, you’ll have noticed that I used lemon curd in these crepes and these mini cheesecakes and I modified it to produce this passionfruit curd that I coincidentally also served with shortbread. Huh, strange.


This time I decided to switch it up a bit by cutting my bars into triangles because that’s so mainstream, move with the times guys! The non uniform size looks edgy and adds a new dimension to the basic lemon bars that we have come to know and love from the neighbourhood granny. These make a lovely addition to your 4 o’clock tea, but can also be served as a light dessert by giving it a quick burst in the microwave and serving with a dollop of cream or a big scoop of ice cream. Winning.


Shortbread Lemon Curd Bars

Ingredients

  • 3 cups plain flour
  • 1 cup icing sugar, plus extra for dusting
  • 1 and ½ cups softened butter
  • 3 tbsp rolled oats, uncooked
  • 2 cups homemade lemon curd, or storebought is fine too

Method

Preheat your oven to 180°C/350°F. Grease an 8×8 baking pan and line with parchment paper. In a large bowl, sift together the flour and icing sugar. Rub the butter into the dry mixture until you have a soft crumbly dough. Reserve 1 cup of the mixture, and dump the rest into the baking pan and press down into an even layer. Prick all over with a fork and bake 15 minutes or until it has just started turning golden brown.

Meanwhile, add the oats to the reserved shortbread and rub into the mixture. Once the base is done baking, remove from the oven and spread the lemon curd over the surface in an even layer. Layer on top with the remaining shortbread mixture. Bake for another 40 minutes, or until the top is golden brown. Remove from the oven and let cool completely before dusting with icing sugar and serving. Enjoy!