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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
CaloriesProteinsFatsCarbohydrates
736.1
kcal
21.2g
grams
45.3g
grams
58g
grams
Ingredients
4servings
Coconut curd (vegan)
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 (highbush)
60 
g
Cooking steps

  • 1

    Mix cottage cheese with coconut flour and topinambur syrup.

    Required ingredients:
    1. Coconut curd (vegan): 400 g
    2. Coconut flour: 120 g
    3. Jerusalem artichoke syrup: 40 ml

  • 2

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

    Required ingredients:
    1. 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:
    1. Avocado: 4 pieces
    2. Agave syrup: 120 ml
    3. Lime juice: 60 ml

  • 5

    Serve the cheese pancakes with avocado cream and fresh berries.

    Required ingredients:
    1. Raspberry: 60 g
    2. Blueberry (highbush): 60 g

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