|Another low carb avocado dessert - a wheat-free dark chocolate walnut crust topped with peanut butter, avocado, chocolate cheesecake. A nice little bite of deliciousness.|
And trust me - no one will know they are made with avocado's...........
|I topped this one with a dollop of coconut whipped cream. Yum!|
Peanut Butter Chocolate Avocado Cheesecake Bites with Wheat-free Chocolate Walnut Crust
Makes 10 cupcakes
This crust was based on my wheat free walnut chocolate crust but adjusted to use in lined muffin tins.
2 tbsps dark chocolate chips (over 70% cacao is best)
1 cup walnuts
1/2 tbsp coconut oil, melted1/2 tsp vanilla
Preheat oven to 325 degrees. Pulse the chocolate chips in a food processor until they are like fine sand. Add the walnuts, oil and vanilla to the food processor and blend until the walnuts are like course sand and ingredients are fully mixed. Press the walnut mixture into 10 lined muffin tins (I used a spoon and put about 1 tbsp of walnut mixture into each tin). Bake for 12 minutes. Remove from oven and let cool fully before topping with cheesecake.
2 oz Neufchatel cheese (or cream cheese)
1/2 cup peanut butter
1 ripe avocado - peeled, pitted and cubed
1/2 tsp vanilla
4 drops liquid Stevia (use some honey if you don't have)
1/4 cup dark chocolate chips (over 70% cacao is best)
Put the cheese, peanut butter, avocado, vanilla, and Stevia in the food processor. Pulse until fully combined and smooth. Melt the dark chocolate chips. I did this in the microwave as follows: 30 seconds, stir, 30 seconds, stir. You may have to adjust for your microwave strength - just make sure they are all melted but stop as soon as they melt. Pour the melted chocolate into the food processor with the avocado mixture and pulse until combined.
Put about 1 tbsp of cheesecake topping on the walnut crust in each muffin tin - smooth out the top. Let chill in the fridge before serving and keep in fridge until ready to serve. You can top with coconut whipped cream, peanuts, coconut - whatever you feel like.