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Raw Cacao, avocado and crispie cake

14 February 2017, Tuesday


For the crust…

  • 1.5 cups nuts (I use half almond half pecans or walnuts)
  • 1.5 cups dates
  • A pinch of sea salt
  • 1 tbsp coconut oil
  • For the filling…
  • 3 medium ripe avocados (around 450g)
  • 100g coconut oil
  • 1/2 tsp vanilla essence
  • 1 cup (90g) cocoa/cacao powder
  • Pinch of sea salt
  • 250-300g rice syrup, depending on how sweet you want it (or you can use any other liquid sweetener)

What to do:

  1. Add the nuts to a food processor and process until fine and almost flour-like
  2. Add the dates, sea salt and coconut oil and process until it forms one giant mass and then hand mix in a generous helping of Raw Gorilla Strawberry crispies.
  3. Press this into a round cake tin with the bottom lined with cling film, and freeze
  4. Place the avocados, coconut oil, and vanilla essence in your food processor until creamy
  5. Add the cacao and sea salt and process again
  6. Finally add the syrup and adjust the sweetness according to your taste
  7. Put a layer of strawberry crispies on top of the crust. the spread the advocate mixture on top.and freeze overnight.
  8. Take out of the freezer to defrost and place in the fridge 30-60 mins before serving. Just before serving sprinkle over raw gorilla strawberry crispies and fresh strawberries or petals.
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