Droll Worthy Chocolate Cheesecake

Are you ready to droll? . . . Here is the long overdue raw chocolate cheesecake recipe I promised you!!!

Like, ah- AMAZING!!!!

Crust: 
1.5 cups pecans
1/4 cup unsweetened cocoa powder (or raw cacao)
2 tablespoons agave
1 teaspoon organic vanilla extract
dash of cinnamon
salt, to taste (1/8-1/4 tsp)

Cheesecake filling:
3 large firm but ripe avocados
1/2 cup agave
1.25 cups almond milk
1/2 teaspoon sea salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)

Chocolate gaunche:
1/4 cup coconut oil
1/8-1/4 cup agave sweetener
1/4 cup cocoa powder
2 teaspoons peppermint extract
sea salt, pinch


Directions:

1. Blend all crust ingredients together in food processor. Pat into 8" spring form pan. Set aside. :)
2. Scrap out avocado meat and blend together into food processor with reach of cheesecake filling ingredients until smooth and creamy. About 2 minutes. Pour cheesecake filling over pie crust.
3. Wipe out blender and wipe the gaunche ingredients together!!! Drizzle over filling
4.  Freeze. 
5. Lick the bowl before you clean up. :p

{Recipe inspiration: ComfyBelly.com}

There you have it! The lickin's from the bowl are pretty good but once you stick it in the freeze overnight and then slice through that silky, creamy goodness and dig your fork in there will be no going back! :p

Ok, so have you ever made a "raw" cheesecake?

What's your favorite "real" cheesecake flavor? 

Anyone else a pan of the Cheesecake Factory restaurant? :)