Iced Avocado Cake
|Cacao nibs||250 Gram|
|Brazil nuts||250 Gram|
|Agave nectar||6 Tablespoon|
|Raw chocolate powder||30 Gram|
|Agave nectar||2 Tablespoon|
|Goji berries||2 Tablespoon|
|Dried cranberries||2 Tablespoon|
Grind up the nibs and nuts separately in a high power blender or coffee grinder. Transfer to a mixing bowl with the lucuma and agave. With your hands, mix the all the ingredients so you have an even powder. Add the water gradually, kneading the mixture into a ball with your hands. It should end up as a fairly thick dough-like consistency. Press into a springform cake tin, and leave in the fridge to set for a few hours.
To make the icing, put the avocado flesh in the blender along with the chocolate powder, agave and water. If you haven't got chocolate powder, you can substitute carob or mesquite. Blend until you have a thick cream. Once your cake is set, you can remove it from the cake tin, and spoon the icing evenly over the top and the sides. Decorate with dried goji berries and cranberries sprinkled over the top. Uneaten cake can be stored in an airtight container in the fridge for up to two weeks.