
Β A few years back I went on a retreat and was first introduced to chocolate avocado cake π
The chef was kind enough to share the recipe with us when we left ππ»
I’ve adapted it slightly over time.
Here’s my favourite raw version of the cake with vanilla bean, maple cashew cream π
Perfect for Friday’s π°, chocolate cravings and afternoon tea π
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You can also make this delicious variation, which is the same cake with some extra Coconut added to the topping and a final layer of Organic Mixed Berries.
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The Recipe:
- The Base:
Ingredients
- 1 cup Macadamias (whizzed in blender to be very finely chopped),
- 8 Medjool Dates (pitted),
- 1 cup Shredded Coconut
Method
- Blend all ingredients together and press into cake tin.
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2) Topping:
Ingredients
- 1/2 cup Finely Blended Macadamia Nuts,
- 2 Large Ripe Avocados,
- 3 heaped tablespoons Cacao Powder,
- 2-3 tablespoons of Maple Syrup (more can be added if you like yours sweeter),
- 1/4 cup Macadamia Oil
- **For the Mixed Berry Variation: I add 1/2 cup of Shredded or Desiccated Coconut to the Topping ingredients Before Blending (optional).
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Method
- Blend until Fully Combined and Spread over the Base.
- Β **Optional – For Mixed Berry Variation: Place a Selection of Washed Organic Berries on the Cake**.
- Place in fridge until served.
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3)Β The Cream:
Ingredients
- 1 cup Cashews (soaked over night in filtered water),
- 1/4 cup Nut Milk, Soy Milk or Rice Milk,
- 2 tablespoons Maple Syrup,
- 1/2 teaspoon Vanilla Bean Paste
Method
- Β Blend with hand blender until Smooth and Creamy. Add more Milk if required π
- Serve cold with Avocado Cake
Enjoy π
#nourish #rawcake #afternoontea #naturesbounty #recipe
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