Coconut cheesecakes with avocado cream and seasonal berry chutney

Name: Coconut cheesecakes with avocado cream and seasonal berry chutney
Total time: 15 min
Yield: 4
Ingredients: Coconut curd (vegan) 400 g; Coconut flour 120 g; Jerusalem artichoke syrup 40 ml; Coconut oil 80 ml; Avocado 4 piece; Agave syrup 120 ml; Lime juice 60 ml; Raspberry 60 g; Blueberry (highbush) 60 g

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

Coconut cheesecakes with avocado cream and seasonal berry chutney

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