Raw Chocolate Avocado Cake with Vanilla Bean Maple Cashew Cream **Variation: with Organic Mixed Berries**

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Raw Chocolate Avocado Cake with Vanilla Bean Maple Cashew Cream

Β A few years back I went on a retreat and was first introduced to chocolate avocado cake πŸ˜‹

The chef was kind enough to share the recipe with us when we left πŸ™πŸ»

I’ve adapted it slightly over time.

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

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

 

 

 

Chocolate Avocado Cake with Mixed Berries

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. Β **Optional For Mixed Berry Variation: Place a Selection of Washed Organic Berries on the Cake**.
  3. Place in fridge until served.

 

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

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

Enjoy 😍

#nourish #rawcake #afternoontea #naturesbounty #recipe

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