Yield: 12” cake (10-12 portions)
50g caster sugar
500ml vegan whipping cream
100g gluten free flour
50g icing sugar
1 tbsp coffee
5g cocoa powder
3g corn flour
250ml soya cream
40g caster sugar
Peel the avocado and place in a liquidiser.
Make coffee from water, sugar and instant coffee.
Once the coffee has cooled down, place it in a liquidiser with the avocado and blend till smooth.
Whip the vegan whipping cream to a stiff cream and fold the coffee/avocado mix in.
Mix the flour, sugar and margarine together. Spread on a flat oven tray and bake at 170c for about 20 minutes mixing occasionally.
Once it has cooled down, place the nuts and coffee in a food processor.
Mix the nut/coffee mixture with the crumble.
Bring to the boil the soya cream, coffee, sugar, and cacao powder.
Mix the corn flour with water and add to the sauce, bring it back to the boil.
Let it cool down.
Assembling the cheesecake:
Place baking parchment on the bottom of a cake tin, and place the crumble and press firmly down.
Put all the cheesecake mousse on top and finish with a sprinkle of cocoa powder.
Refrigerate for 3 hours before use.
Serve with cold mocha sauce.