No-bake Avocado Lemon Cake

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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):
  • 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

  • 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.


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