Raw Vegan Avocado Cake
 
Prep time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 8
Ingredients
  • BASE:
  • ¼ cup pumpkin seeds (hulled)
  • ¼ cup pistachios nuts (shells removed)
  • ½ cup pitted dates
  • water if needed
  • FILLING:
  • The flesh of 2 ripe avocados
  • Juice 1 lemon
  • 2 tsp vanilla extract
  • ⅓ cup brown rice syrup
  • 1 400ml can coconut cream
  • ½ tsp matcha powder (more or less depending on colour you would like to achieve)
  • 1 TBSP coconut oil (optional)
Method
  1. For the base, break down the pistachio nuts and pumpkin seeds until they form a coarse crumb. Add the dates and process again until sticky. If not sticky enough, at a little bit of water to help the mixture come together. Do not add too much water as it will become too wet. Use maybe ¼ tsp at a time and keep adding if needed.
  2. Press down evenly into the base of small round cake tin and set aside.
  3. For the filling, combine all filling ingredients in a blender and blend until smooth. Adjust the matcha if you want a deeper green colour.
  4. Pour filling over base and place in the freezer to set for at least 4-5 hours or overnight.
  5. Decorate with strawberries and serve.
  6. *add 3-4 drops of peppermint essential oil or ½ tsp peppermint extract to the filling for a peppermint flavoured cake.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-avocado-cake/