You are here: Home / Season 2 / (S2Ep10) Feeling Motivated (New Years Special): Chocolate Avocado Cheesecakes

(S2Ep10) Feeling Motivated (New Years Special): Chocolate Avocado Cheesecakes

This episode can also be watched on YouTube:


Feeling motivated? The new year always makes me super motivated to pursue new goals and aspirations. Since one of my biggest goals this year is to lead a healthier lifestyle, let me share with you a way to make a scrumptious chocolate cheesecake using avocadoes! This means no dairy, no sugar, and no grains. So no guilt, but with all of the flavour. A perfect way to start a motivated new year!

For the full recipe and more, go to

EXC PRODUCER: Verity Mackintosh.
HAIR/MAKEUP: Kimora Lee Hair.
WARDROBE: Lin Dian Jen.

LOCATION: DaAn Park, DaAn, Taipei, Taiwan.

Opening Titles: Life is good 2
Location: Magic marker
Recipe/Quote: Monks
Kitchen: Monks
Closing Sequence: Play with me 2



Cheesecake Base

–        Mixed unsalted nuts (1 cup)

–        Pitted dates (1/2 cup, chopped)

–        Coconut oil (3 tbsp)

Cheesecake filling

–        Ripe avocado (2 medium)

–        Maple syrup or honey (1/2 to 1 cup, depending on preferred sweetness. Honey is sweeter than maple syrup)

–        Cocoa powder (1/2 cup)

–        Coconut cream (3-5 tbsp)

–        Balsamic vinegar (1/2 tsp)

–        Salt (pinch)

–        Cinnamon powder (pinch)

–        Coconut flakes (optional)

(1)  Put nuts, dates and coconut oil in a food processor and blitz until its turned into a dough. Loosely spoon the base onto individual bowls as the cheesecake base. Put aside. (If you don’t have a food processor, you may want to soak the nuts and dates in water before using a blender or lower-intensity machine).

(2)  In a clean food processor, add 1 avocado, maple syrup/honey, cocoa powder, coconut cream, balsamic vinegar, salt and cinnamon powder and blend until you get a creamy chocolate mousse. If it’s not creamy enough, add the 2nd avocado. Taste and make sure it’s sweet enough. If not – add more honey.

(3)  Spoon the mousse on top of each bowl of cheesecake base.

(4)  Garnish with some coconut flakes and serve immediately, or store in the fridge to cool before serving. I prefer it after it’s been in the fridge for a while 🙂

Scroll To Top