• 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


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


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.

1 view0 comments

© 2017 by Hana Kovac. Proudly created with Wix.com