This was the first raw food cake I tasted – and the first I ever made – and I’ve made hundreds of them
since, especially in avocado season. The recipe has been perfected over 10 years after some pretty ordinary
versions and lots of tweaking to make sure it’s simple but truly delicious.
I like the contrast between the base and the filling. The base has a biscuit-like texture, is slightly salty, not too
sweet and a little bitter from the chocolate. The sweet, smooth mousse-like filling is rich in creamy chocolate
notes and provides perfect contrast. Add the cashew frosting kisses for an extra-special touch or simply
serve with seasonal berries!

Makes: 12 pieces
Preparation time: 20-30 minutes
Setting time: overnight
(You’ll need a shallow 25cm-diameter,
fluted flan tin with removable base)

Base

11⁄2 cups almonds
1⁄2 cup desiccated coconut
1⁄2 cup raw cacao powder*
4 fresh medjool dates, pitted, chopped
1 tablespoon agave syrup*
1⁄4 cup melted coconut oil
1⁄2 teaspoon quality salt
Ground cinnamon, for dusting

Avocado filling

1 cup fresh medjool dates, pitted
1⁄4 cup maple syrup
1⁄2 cup melted coconut oil, at room temperature
11⁄2 cups mashed avocado
2 teaspoons vanilla bean paste*
3⁄4 cup raw cacao powder*
1⁄4 teaspoon quality salt
25g shaved raw cacao butter*, melted, at room
temperature (see Tip)

Cashew cream kisses

1⁄2 cup raw cashews
1⁄2 teaspoon vanilla bean paste*
1⁄4 cup melted coconut oil, at room temperature
2 tablespoons light agave syrup*
1⁄4 teaspoon quality salt
2 tablespoons xylitol icing sugar*
1 tablespoon lemon juice

* You’ll find these ingredients at your local
health-food store or online.

 

Directions

Base:
1. Process the almonds in a food processor to a coarse, crumbly texture.

2. Add the desiccated coconut, raw cacao powder and dates, then pulse until dates are well
chopped.

3. Add remaining ingredients, except cinnamon, and pulse until they are combined.

4. Be careful not to over-process. You want a crumbly, slightly dry-looking
mixture that sticks together when you squeeze some between your fingertips.

5. Press the mixture across the base of the flan tin and up the sides, making sure it’s an even
thickness.

6. Place base in the fridge.

7. Make the avocado filling and spoon into chilled pie base, smoothing the surface with a palette knife.

8. Chill overnight for best results or for 3 hours minimum.

9. Meanwhile, make the cashew cream.

10. When ready to serve, remove pie from the fridge and place on a cake plate.

11. Cut pie into 12 pieces and dust lightly with ground cinnamon.

12. Spoon cashew cream into a small piping bag with a fluted nozzle and pipe kisses onto each piece.
Be careful not to warm the cashew cream too much with your hands as you pipe the kisses onto the pie!

13. Serve with beautiful plates and cake forks!

Avocado filling:
1. Place coconut oil in a small stainless steel bowl in a larger stainless steel bowl filled with boiling water.

2. Allow oil to sit until melted.

3. Process the dates, maple syrup and coconut oil in the food processor until mixture is smooth.

4. Add remaining ingredients, except the raw cacao butter, and process until well combined.

5. Finally, add the cacao butter and blend until combined.

Cashew cream kisses:
1. Process the cashews to a nut butter-like texture, then add the remaining ingredients and blend until smooth.

2. Spoon into a small bowl and place in the fridge to firm up overnight.

 

Shared with love by….

Anthea Amore, Organic Passion Catering

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