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.
Calories736.1kcal
Proteins21.2grams
Fats45.3grams
Carbohydrates58grams
Coconut curd (vegan)
400
g
Coconut flour
120
g
Coconut oil
80
ml
Avocado
4
pc
Agave syrup
120
ml
Lime juice
60
ml
Raspberry
60
g
1
Mix cottage cheese with coconut flour and topinambur syrup.
- Coconut curd (vegan): 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.
- 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.
- Avocado: 4 pieces
- Agave syrup: 120 ml
- Lime juice: 60 ml
5
Serve the cheese pancakes with avocado cream and fresh berries.
- Raspberry: 60 g
- Blueberry (highbush): 60 g
