A few years back I went on a retreat and was first introduced to chocolate avocado cake 😋

The chef was kind enough to share the recipe with us when we left 🙏🏻

I’ve adapted it slightly over time.

Here’s my favourite raw version of the cake with vanilla bean, maple cashew cream 💞

Perfect for Friday’s 🍰, chocolate cravings and afternoon tea 💝

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.

The Recipe:

1. The Base:

Ingredients

• 1 cup Macadamias (whizzed in blender to be very finely chopped),
• 8 Medjool Dates (pitted),
• 1 cup Shredded Coconut

Method

1. Blend all ingredients together and press into cake tin.

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).

Method

1. Blend until Fully Combined and Spread over the Base.
2.  **Optional – For Mixed Berry Variation: Place a Selection of Washed Organic Berries on the Cake**.
3. Place in fridge until served.

3) 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

1.  Blend with hand blender until Smooth and Creamy. Add more Milk if required 😉
2. Serve cold with Avocado Cake

Enjoy 😍

#nourish #rawcake #afternoontea #naturesbounty #recipe