Avocado Cheesecake (With Walnut Crust)

My mind is set on repeat, and the song that's playing in my head is a string of words: avocado, avocado, avocado, avocado, avocado, andI'm just sitting at the keyboard, patiently waiting for my mind to clear avocados entirely from my memory. Maybe this 'Food of the Week' thing will cause insanity.

But, anyways, yet another crazy way to use avocados is in a cheesecake, apparently... So here it is.

Ingredients:

• 3/4 cup shelled walnuts
• 1 cup graham cracker crumbs
• 1/2 cup plus 1 tablespoon sugar, divided
• 1/2 teaspoon crushed anise seeds
• 1/4 teaspoon salt
• 1 envelope unflavored gelatin
• 1 lemon
• 1 1/2 cups skim milk
• 1 teaspoon vanilla extract
• 2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
• 8 ounces fat-free cream cheese, softened and cut in pieces

Instructions:

   Heat oven to 350°F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

All Bites Reserved By ~Me~

Avocado-Chocolate Mousse

Chocolate Mousse. Chocolate Mousse. Chocolate Mousse.
I say it again and again in my mind. Just the sound of the name sends people to the kitchen table in two seconds flat. We had some mousse today, and it was then that I had one of those 'A-Ha!' moments- a chocolate mousse recipe for the blog.
But, of course, I stumbled upon gold while looking for silver- an Avocado-Chocolate Mousse. For once, I wasn't surprised. In fact, I'm getting kind of sick of avocado, and it's only been a couple days. But how could I refuse to add this to the growing empire of avocado-based recipes?

Also, here's a hint on what the next 'Food of the Week' will be: It's a famed dairy product, and there are many variations of it. If that didn't give it away, this will: The French are crazy for this dairy product. Ring a bell? Anybody could know this one, but if you don't hang on to your seats until next week!

Back to the recipe!:

Ingredients: 

½ cup semi-sweet chocolate chips, such as Ghirardelli

 

semisweet chocolate chips½

4 very ripe (8-ounce) avocados, peeled and pitted

½ cup unsweetened cocoa powder

½ cup agave

1 tablespoon pure vanilla extract

¼ teaspoon fine sea salt

⅓ cup unsweetened almond milk

Fresh raspberries, for garnish

 

Instructions:

 

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

Place the melted chocolate, avocados, cocoa powder, agave, vanilla, and salt, and almond milk in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

All Bites Reserved By,

 

                                       ~Me~