Avocado-lime Raw cake
This was the first raw cake I ever made. I was very nervous, i didnt know what to expect, and for some reason couldn’t believe that if it’s not baked it can be that good.
In this cake I really like avocado creaminess and zing of lime. The cake was so good, it was gone on day 1, I couldn’t believe it.
Avocado-lime Raw cake
Ingredients
The Base
- 170 gr pecan nuts or walnuts
- 30 gr lightly roasted peanuts
- 150 gr dates, figs and prunes mix
- 20 gr coconut shreds
- 1/3 tbsp teaspoon pink salt
- 2 tbsp tablespoons coconut milk
The Avocado-Lime Cream
- 2 ripe avocados
- 100 gr coconut oil(melted)
- 70 ml coconut milk
- Juice of 3 limes
- Zest of 1 lime
- 100 gr of maple syrup
- ¼ tsp pink salt
Instructions
The Base
- Soak the dried fruit in the water for about 20 minutes, then blend the dried fruit in the blender.
- Blend the nuts into small pieces, close to powder and mix with your hands into number 1. You should have dough-like consistency, to be able to make shapes out of it.
- Take a baking form and with your fingers make a base, as you would make for the cheesecake. Evenly spread the mass on the form with the borders. Move the base to the freezer for 30 minutes
The Avo-Lime Cream
- Now we will prepare the cream. Melt the coconut oil, and blend together: oil, avocado, coconut milk, lime juice, lime zest, maple syrup, salt
- You should get a beautiful light green cream, try it and make sure it has enough sweetness to your taste
- move the cake to the freezer for 3 hours, and then move it to the fridge overnight(or at least another 4 hours)
- Pour the cream over the base
- Spread the cream evenly over the base
- Decorate with flowers, coconut shreds and berries
Leave a comment if you have tried it, or if you have questions about this piece of art.
Enjoy
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