Quinoa Avocado Cheesecake with Fig & Olive Tapenade Topping

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Ingredients:

• 1 cup cooked quinoa
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 2 ripe avocados
• 1/2 cup freshly squeezed lime juice
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup coconut oil, melted
• 1 cup dried figs, chopped
• 1/2 cup pitted kalamata olives, chopped
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse together the cooked quinoa and Norman's Kosher Cholov Yisroel Cream Cheese until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes then chill in the fridge until ready to use.
3. Peel and pit the avocados, then place them in the food processor with the lime juice, honey, vanilla extract, and kosher salt. Process until smooth.
4. With the food processor running, slowly pour in the melted coconut oil. Blend until well combined.
5. Pour the avocado mixture over the chilled quinoa base and return the pan to the fridge to chill for at least 2 hours, or until firm.
6. In a small bowl, mix together the chopped figs, chopped olives, and olive oil.
7. Spread the fig and olive tapenade over the top of the chilled cheesecake.
8. Slice and serve chilled.