This fresh and zingy Avocado, Cacao, Passion Fruit Cake is rich in flavour and bursting with goodness.
Raw vegan no-bake desserts like this one are such a great way to enjoy natural whole foods. You feel like you are indulging but really everything inside the cake is so good for you. All the delicious good fats from the avocados, almonds and coconut oil make this such as a lovely way to nourish your body.
I used a large cake tin for this but you could also use a smaller tin which would give the cake more height. I added passion fruit to give the cake a kick but this is of course optional. You could also use different nuts in the base. I think hazelnuts would work well and you could use a different sweetener such as maple syrup, agave nectar or raw honey if you don't have brown rice malt syrup.
One of the best things about this cake is that you can freeze it. So it's perfect for making in advance and then all you need to do is take it out of the freeze an hour or so before you want to serve it.
For the base
- 1 1/2 cups of dates, pitted
- 1 cup of almonds
- 1/2 cup of cacao
- 1 cup of coconut oil
- 1/4 cup of dessicated coconut
For the topping
- 7 avocados, peeled & destoned
- 2 passion fruit, insides scooped
- 2 lemons, juiced
- 1 cup of brown rice malt syrup
- 1/2 cup of coconut water
- Add the dates, almonds, cacao, coconut oil and dessicated coconut to a food processor
- Whizz until sticky but still with texture.
- Line a cake tin with greaseproof paper and heap the mixture in.
- Press the mixture gently until it is flat.
- Add the avocados, passion fruit, lemon juice, brown rice malt syrup and coconut water to the food processor.
- Whizz until smooth.
- Pour the avocado mixture over onto the base and smooth the top.
- Cover with cling film and place in the freezer until slightly firm.
- Remove from the tin and serve.
WHAT EQUIPMENT DO YOU NEED?
- Cake tin
- Cake slice
- Grease Proof Paper
- Food Processor
- Lemon Juicer
- Sharp Knife
- Cup Measures
Below I have linked to some of the equipmentI used, plus a few lovely additions. If you click the links below, you can pick these up on Amazon. Please note, I am not using a Mini-Magimix but the large version.
WANT MORE DELICIOUS RECIPES?
If you are looking for more delicious recipes then check out my 7-Day Kickstart. I know how easy it is to get stuck in a rut, which is why I want to help you become more creative in the kitchen and kickstart a love affair with whole foods. If you're ready to change your fate by changing your plate then join me for my 7-Day Kickstart program.
NOW I WANT TO HEAR FROM YOU!
I would love to know if you make this and what you think. If you have any questions about the recipe post them in the comments below.
Look forward to hearing from you.
I'm Dr Christy Fergusson Ph.D. I am a Doctor of Psychology, Chartered Psychologist, Nutritional Therapist, Clinical Hypnotherapist and Hay House Author. I have a Ph.D., MSc and BA Hons in Psychology; I'm a Chartered Psychologist with the British Psychological Society, a Nutritional Therapist with the British Association of Nutrition & Nutritional Therapy and a Clinical Hypnotherapist with the British Society of Clinical Hypnosis.
Through a combined integration of my expertise in nutrition, psychology and hypnotherapy I launched my company The Food Psychologist and quickly become the ‘go to’ food psychology expert in the UK. I'm the food psychologist from Channels 4′s Secret Eaters, a former Sun columnist and in-house nutritionist at Women’s Health Magazine. I published my first book 'Hot, Healthy, Happy' with Hay House in 2013.