- Hana Kovac
Upside Down Avocado Donuts

Lovers of healthy fats rejoice! These donuts combine the texture of a cheesecake with the crunch of a raw cake base. A delicious combination!
Upside Down Avocado Donuts
Ingredients:
For the base:
150 grams cashews
50 grams hazelnuts
140 grams dates
1 tbsp coconut oil
For the cream:
4 gelatin leaves (or 1 tbsp of powdered gelatin)
300 grams avocado (or 2 avocados)
100 grams of cream cheese or cottage cheese (I used goat cottage cheese)
1 tbsp xylitol
juice from one lemon
Directions:
1. Pulse cashews, hazelnuts and dates in a food processor. Add coconut oil.
2. Soften gelatin leaves in a bowl with cold water for ten minutes.
3. Mix avocado, lemon juice, cottage cheese and xylitol in a blender. Add softened gelatin.
4. Distribute the base evenly (which will be the top after you take out the donuts from the form) in the bottom of the form.
5. Spread the cream on the base.
6. Let stand in the fridge/freezer for few hours.