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

Prep Time 20 mins
Course Dessert


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


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

avo-lime cake prep 2

Leave a comment if you have tried it, or if you have questions about this piece of art.