Sometimes I have new obsessions. I had the cake design time, when I was baking from morning to evening, decorating, cutting fondant and so on. Then came the smoothie obsession (still ongoing I must admit). Then sandwich and quick and easy meals for office lunch. Now I have this new one, which is definitely the healthiest I have ever had: avocado. I am putting it almost everywhere: avocado toast, salads, with salmon for a nice lunch, in chocolate mousse and now in cakes. In raw cakes.
I can say that this cake is so easy that even people who are scared of baking could try it! No specific quantities, no time to wait until the dough is ready…nothing. Just nice, healthy fruit, nuts and your food processor. This is my first attempt. Nice, with a soft and smooth cream on top of it. I would definitely try new cakes. In fact if you search the net for “raw cheese cake” or simply for “raw desserts” you can find so many inspiring recipes, so colorful! So give a try to this, the crust is made of dates and almonds, cocoa powder.
Here it is. For a square pan
Crust: 1 cup pitted dates soaked for 10 minutes in warm water then drained
1 cup almonds
2 Tbsp cocoa powder
Simply put the ingredients in your food processor and cut them until you have a nice and smooth cream. If needed you can add some spoons of soy milk. Put the base into a cake pan lined with baking paper (it will help you to remove the cake easily). Set aside while preparing the cream.
Cream: 1 medium ripe avocado
2 Tbsp maple syrup or agave
few drops of vanilla extract
1 medium banana
2Tbsp cocoa powder
Put all the ingredients in the food processor. If the cream is not too sweet you can add some few teaspoons of syrup. Spread heavenly on top of you cake base and refrigerate for 8 hours before serving or better overnight. Before serving let it at room temperature for 10-15 minutes, the cream will be a soft mousse.
Not bad for a first try and it is definitely a nice way of having a healthy dessert. Plus it is vegan and gluten free, so it is suitable for everyone!