1/2 Cup sorghum flour (or AP flour if you can tolerate gluten)
1/2 Cup Thai full fat coconut milk
1/2 Cup shredded coconut
1 lemon, zested and juiced
2 Tablespoons arrowroot starch
4 Large RIPE avocados
1 Cup cocoa powder
1 Cup confectionery sugar
Preheat your oven to 325 degrees Fahrenheit. In your food processor, cream your cream cheese and tofu until there are no lumps. Add in the sugar, melted chocolate, vanilla extract, lemon zest and juice, Thai coconut milk, and blend until smooth. Add in your arrowroot and flour. Blend until combined.
Add your filling to your prepared crust (I put a small layer of raspberry puree on top of my crust, I know, I was a little raspberry-crazed that day!). Bake your cheesecakes for 50-60 minutes (the center will still jiggle). Turn the oven off and leave open a crack and let your cheesecake rest for 30 minutes. Place your cheesecake on a cooling wrack. Once cool, pop them in your refrigerator for at least 4 hours (ideally overnight!).
Before you’re ready to serve your cheesecake let’s whip up some chocolate ganache! In your food processor at your avocados and mix until smooth. Add the cocoa powder and confectionery sugar and blend until combined. Taste a spoonful and adjust any seasonings as necessary. Top your cheesecake with your rich and creamy chocolate ganache. Dust the sides of your cake with the flaked coconut we set aside 🙂 .