No-bake Avocado Lemon Cake

Written by
Rate this item
(7 votes)

There is sooo much more to do with avocado than eating it raw or making guacamole... Here they are the base for a refreshing lemon cream.

Ingredients (serves 4):
Crust:
  • 60 g coconut flake (plus a bit more for garnishing)

  • 200 g roasted hazelnuts

  • 30 dates (without stones)

  • 2 tablespoons coconut oil

  • 1 pinch cinnamon

  • 1 pinch salt

  • 1 tablespoon grated lemon peel

  • 1 teaspoon cocoa powder

Cream:
  • 100 ml lemon juice

  • 1 tablespoon grated lemon peel

  • 2 tablespoons warm water

  • 4 big avocados (ripe, but not slushy)

  • 210 ml agave syrup

  • 4 tablespoons coconut oil

  • 1 pinch cardamom

  • 1 pinch salt

Put all the ingredients for the crust in a food processor and mix until everything sticks well together. Fill into a small round cake tin and press firm to the bottom. Put the tin in the freezer.

Cut the avocado in halves, remove the stone and scoop the pulp into a bowl. Add agave syrup, coconut oil, cardamom, salt, lemon juice and peel and blend until receiving a smooth cream.

Spread cream on top of the crust smooting the surface with the back of a spoon or a spatula. Put back into the freezer for at least 2 hours. Carefully remove the cake from the tin and decorate with some coconut flakes before serving.

 

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.