Vegan sweet avocado "cheesecake" tart


(For 4 - 6 portions)


  • 100gr pecan nuts or chopped hazelnuts
  • 40gr shredded coconut
  • 30gr cacao nibs
  • 20gr cacao powder
  • 100gr pitted dates
  • 1 tbsp coconut oil


  • 3 pieces Jasmine Blossom
  • 15 Yka Leaves
  • ½ punnet of Melissa Cress
  • 400gr (3 - 4 medium) avocado
  • juice from 1 lime
  • 50ml water
  • 2gr agar agar
  • 90gr maple syrup
  • 40gr coconut oil

Melissa Cress sugar: 

  • 2 punnets Melissa Cress
  • 200gr caster sugar



  • Using a mixer, Blend all the ingredients together. 
  • Lay the paste flat at the bottom of a tart ring on a non-stick baking paper and let set in a cool place for at least 30 minutes. 


  • Pour the water, lime juice, maple syrup and coconut oil in a small saucepan with the agar agar. 
  • Bring to boil for 2 minutes, whisking all the time. 
  • Let the mixture cool down a little. 
  • Blend the avocado flesh in a mixer until smooth and add the slightly cooled lime juice and syrup mixture while blending. 
  • Pour the avocado filling in the tart base and fill the tart. 
  • Level up with a spatula and let set in a cool place or fridge for a couple of hours. 
  • Remove the tart ring and finish with the Melissa Cress, Jasmine Blossom and rolled up Yka Leaves. Serve with a sprinkle of Melissa Cress sugar. 

Melissa Cress sugar: 

  • Blitz together 2 punnets of Melissa Cress with 200gr of caster sugar. 
  • Dry the Melissa Cress paste in a dehydrator machine and blitz again to make to sugar. 

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