Coconut cheesecakes with avocado cream and seasonal berry chutney

4 servings

15 minutes

The cheesecakes are filling, sweet, and fragrant — a complete breakfast, nothing more is needed. The recipe was shared by Kirill Gubin, vegan chef at Perelman People.

Energy value per serving

• Calories: 736.1
• Proteins: 21.2g
• Fats: 45.3g
• Carbohydrates: 58g

Ingredients

• Coconut curd: 400 g
• Coconut flour: 120 g
• Jerusalem artichoke syrup: 40 ml
• Coconut oil: 80 ml
• Avocado: 4 pc
• Agave syrup: 120 ml
• Lime juice: 60 ml
• Raspberry: 60 g
• Blueberry: 60 g

Cooking steps

1. Mix cottage cheese with coconut flour and topinambur syrup.

   Required ingredients:

   • Coconut curd: 400 g
   • Coconut flour: 120 g
   • Jerusalem artichoke syrup: 40 ml

2. Shape the cheese pancakes and fry them in coconut oil for 1-2 minutes.

   Required ingredients:

   • Coconut oil: 80 ml

3. Send the syrniki to the oven preheated to 180 degrees for 5 minutes.

4. Blend the peeled avocado, agave syrup, and lime juice.

   Required ingredients:

   • Avocado: 4 pieces
   • Agave syrup: 120 ml
   • Lime juice: 60 ml

5. Serve the cheese pancakes with avocado cream and fresh berries.

   Required ingredients:

   • Raspberry: 60 g
   • Blueberry: 60 g