Aromatic chewy base, Decadent chocolate and resfeshing Raspberry. That's a cake worth of thousands smiles... Its unsusual combination of avocado, chocolate, cashews, cardamon and raspberies wil leave you coming for more and more...
Vegan friendly, Gluten free, Lactose free, Refined sugar free and packed with happines.
Allow me to introduce you to my creation of perfect Wedding cake or just an ordinary Monday or Sunday treat.
Let me take you to the begining...
I am about to get married to my best friend and have a wedding of my dreams: white fluffy dress, beach, surfboard arch, lots of flowers and a few closest friends to spend my day with.
Even our wedding is pretty small and private, Wedding cake is a must.
So that's where the dilema starts. I as a Nutritionist and a total foodie can't just have a cake who someone made. I need to make sure the cake has all my favourite ingredients in it and is also nutritious, without refined sugar leaving you taste of heaven in your mouth.
So the decision was made and I started creating layer by layer my DREAM WEDDING CAKE...
Fisrt the BASE> Must be raw and nutty but a bit of oriental, to represent our passion for traveling.
Second layer CHOCOLATE>
Definately chocolate. There is no wedding cake without chocolate. It must be decadent but light and low in sugar and saturated fat. So the only option was an avocado chocolate mouse.
Third layer RASPBERRIES>
It's summer after all and Raspberry cheesecake is everyone's favourite. But having cream cheese layer after already rich base and chocolate layer could be a killer. Why not to try to go raw cashew then?
Top layer COLOUR>
Raspbery chia seed jam, no sugars, no preservatives and gorgeus color, just a nice finishing touch to my cake.
This is how my Wedding cake was born and now my only hope is that everyone enjoy it as much as I do <3
RAW Avocado chocolate & Raspberry cheesecake
1,5 cups nuts (almonds, walnuts)
3/4 cup pre soaked dates, water squeezed out
1/2 cup coconut
3 cardamon pods (grounded)
1/2 tsp sea salt
2 ripe avocados
1 tsp lime juice 75g coconut oil / cacao butter melted
1tsp vanila essence
100g raw cacao powder
Pich of sea salt 150g honey to taste (use less if want richer chocolate taste)
3/4 cashews raw (soaked for at least 3h)
juice of 1 lemon
1/2 tsp vanilla
1/4 cup coconut oil / cacao butter
2tbsp honey 1 cup raspberries (thawn if using frozen)
Method: BASE LAYER:
Place nuts in food processor and blen until cous-cous like texture. Add coconut, dates, salt and cardamon. Pulse until sticky an d well mixed. Press mixture onto base of your cake form or tin if making slices. Set aside.
AVOCADO CHOCOLATE LAYER:
Place all ingredents into food processor and blend untill wll combines and puding like texture.
Pour onto nut base layer. Even out with spatula. Place into freezer for 15 min.
RASPBERRY CHEESECAKE LAYER
Warm honey and oil / butter in small sauce pan using double boiling method.
Drain the cashews. Place all ingredients except raspberies in food processor. Once well blended, pour in raspberries and pulse untill well combined.
Pour mixture onto previous layer and place back into freezer until solid.
TO SERVE REMOVE CAKE FROM FREEZER 30 MIN PRIOR.
Smother with Raspbery Chia seed jam and enjoy.
RASPBERY CHIA SEED JAM Recipe here...
Share this love with your friends and family.
And leave me coment how did you enjoyed this decadent refreshing cake.