Cakes are always a good filler – may it be to fill that last little bit of space in your stomach, to satisfy that sweet tooth of yours or simply to celebrate. And in this beautiful mess of life, you´ll always find a reason to celebrate!
So let´s throw another party for your taste buds. Again, it´s a raw cake. I know the food section is a bit dreary. I actually do have an overrunning cup of creativity and am bursting with new ideas, but first things first. Remember, we need to celebrate. And who could be a better host than the Awesome Avocado?
I believe that avocados are a true lifesaver. I personally love them most in form of guacamole, with heaps of lime juice. This cake is basically the sweet version of my favourite dip so to say. And with some coconut, I am on Cloud Nine.
Loaded with nutrients and good fats, the avocado fruit is a foodies best friend. 77% of its calories are from mostly monounsaturated fatty acids. These are the kind of good fats, so dig in! In form of oleic acid, avocados boost your cardiovascular health and reduce inflammation in the body. Aweee! And another plus is the high fiber content, mostly consisting of soluble fiber that feeds you well and aids the happy belly. And the vitamins, of course, which make the avocado a staple in any Heal´s Kitchen.
Back to the cake: As usual, I used a nut base so you can bet it is quite a rich cake. If you prefer a lighter version, feel free to substitute with rusks, biscuits or wherever creativity leads you to.
200 grams walnuts
100 grams pitted dates
Pinch of Himalayan or sea salt
1 1/2 or two avocados, soft
50 grams coconut cream
1/2 cup desiccated coconut
Juice of 1 lime
lime zest, finely grated (optional)
3-4 tbsp. of apple concentrate or agave or any other sweetener of your choice
Step by step:
Prepare the base. get your blender ready and process walnuts until they are finely crumbled. Add the dates to get sticky mass. Finish with a pinch of salt, and roll the dough out and form it into whatever shape you like. Pop in the fridge to set a little bit.
Clean your blender and pulse the peeled avocados, lime-juice and zest until smooth . Add the coconut cream for a better consistency, as well as the desiccated coconut.Sweeten to taste.
Spread the avocado cream over the base, and allow to cool in the fridge for about 2 hours. Sprinkle with a few coconut chips or leftover desiccated coconut flakes. Cut and enjoy. It´s finger licking goodness.