This raw cake is a great plant-based version of a classic. It contains no processed white sugar, dairy or preservatives but it contains lots of healthy fats from the avocado, coconut oil and almonds. Plus loads of antioxidants in the raw cacao and the dates are packed full of fibre. Dates have the most delicious natural caramel taste.
Following my last post, this is definitely a good recipe for anyone who is finding converting to a healthier diet a bit daunting. This cake almost tastes too good to be nutritious. It is a great one to make for skeptical friends and family members, just don’t tell them about the avocado before they eat it!
I have a real sweet tooth and luckily this cake helps fill that craving in a nutritious way.
This recipe is:
Loaded with avocado
Here you can find the recipe to my protein packed chocolate brownie. Made with green peas!
Raw Vegan Avocado Chocolate CakePrint This
- For the Base:
- 2.5 cups of almonds
- 10 medjool dates
- 1-2 tbsp of coconut oil
- Pinch of sea salt
- For the Chocolate Layer:
- 4 ripe avocados
- 1 cup of coconut oil
- 1.5 - 2 cups of raw cacao (depending how rich you like it)
- Pinch of sea salt
- 1 cup of agave (can also use maple syrup)
- Soak the dates in some hot water, for 10 minutes, if they are a little on the hard side. Drain water and set aside.
- Combine the ingredients for the base in a food processor including the dates, ensure it is throughly mixed.
- Press the base mixture into a cake tin, use greaseproof paper if needed. leave in the fridge while you make the chocolatey top.
- Use a blender for a smoother texture or otherwise use a food processor to combine the chocolate layer. Combine all ingredients until smooth.
- Add on top of the base layer, spread out evenly, return to the fridge for at least 30 minutes.
- Top with fresh raspberries and raw almonds or any preferred topping, I also sprinkled on some cacao powder.
Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris