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Iced Avocado Cake

SNOGMERAW's picture
By popular demand, here is a raw chocolate cake recipe for you, so you can see what all the fuss is about. These cakes are so nutrient-dense, one slice is a meal in itself, packed with vitamins, minerals, proteins and healthy fats. Easy to make, and even easier to eat! Remember the Hi-bar? The first raw chocolate bar to be sold in the UK (and beyond!), made with cacao nibs and brazil nuts, this is the Hi-bar in a Cake.
Ingredients
  Cacao nibs 250 Gram
  Brazil nuts 250 Gram
  Lucuma 250 Gram
  Agave nectar 6 Tablespoon
  Water 150 Milliliter
  Avocados 2
  Raw chocolate powder 30 Gram
  Agave nectar 2 Tablespoon
  Water 60 Milliliter
  Goji berries 2 Tablespoon
  Dried cranberries 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Taste: 
Sweet
Method: 
Baked
Occasion: 
Christmas
Interest: 
Kids
Servings: 
12

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