“Green heaven”: raw avocado lemon cake with kiwi

Raw avocado lemon cake with kiwi
"Green heaven": raw avocado lemon cake with kiwi
Print Recipe
A vegan and gluten free raw cake with avocado, lemon and kiwi
    Servings Prep Time
    16 people 20 minutes
    Passive Time
    2 hours
    Servings Prep Time
    16 people 20 minutes
    Passive Time
    2 hours
    Raw avocado lemon cake with kiwi
    "Green heaven": raw avocado lemon cake with kiwi
    Print Recipe
    A vegan and gluten free raw cake with avocado, lemon and kiwi
      Servings Prep Time
      16 people 20 minutes
      Passive Time
      2 hours
      Servings Prep Time
      16 people 20 minutes
      Passive Time
      2 hours
      Ingredients
      Base
      Avocado layer
      Servings: people
      Instructions
      Base
      1. Put all the ingredients for the base in a blender or mixer and mix well until you get a sticky smooth mass that you will easily retain its shape when you knead it. If this doesn't happen, you will probably need to add some more dates.
      2. Put the dough for the base in a springform pan (22 cm/9 inch) lined with parchment paper and press until you have a nice, strong base which is evenly distributed over the bottom of your springform pan.
      Avocado layer
      1. Put avocado flesh, coconut oil, coconut milk (only the hard part), lemon juice and lemon skin in a blender and mix everything together until you get a creamy smooth mass.
      2. Pour your mass onto the base.
      3. Put the cake in the freezer for 1 or 2 hours until the avocado layer is hard.
      4. Decorate your cake with kiwi (or any other fruits of your choice) and desiccated coconut.
      5. Invite some friends over and enjoy.

      Author: Jonathan

      Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

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