Raw Avocado Chocolate Cake
Author: Ryan & Sawa
Recipe type: Dessert
Cuisine: Raw Food
- For the crust…
- 1.5 cups nuts
- 1.5 cups dates
- A pinch of sea salt
- 1 tbsp coconut oil
- For the filling…
- 3 medium ripe avocados (around 450g)
- 100g coconut oil
- ½ tsp vanilla essence
- 1 cup (90g) raw cacao powder
- Pinch of sea salt
- 250-300g rice syrup, depending on how sweet you want it (rice syrup preferable, but you can use any other liquid sweetener)
- Add the nuts to a food processor and process until fine and almost flour-like
- Add the dates, sea salt and coconut oil and process until it forms one giant mass
- Press this into a round cake tin with the bottom lined with cling film, and freeze
- Place the avocados, coconut oil, and vanilla essence in your food processor until creamy
- Add the raw cacao and sea salt and process again
- Finally add the rice syrup and adjust the sweetness according to your taste
- Spread this on top of your crust and freeze for at least an hour
- Take out of the freezer and place in the fridge 30-60 mins before serving
- Best served topped with fresh raspberries.
Recipe by Family & Friends Recipes at https://recipes.van-ginneken.com/663-2/
3.5.3208