"Green heaven": raw avocado lemon cake with kiwi
A vegan and gluten free raw cake with avocado, lemon and kiwi
Ingredients
Base
- 1 cup desiccated coconut
- 1 cup almonds or peanuts
- 10 medjool dates shortly soak in water before blending
Avocado layer
- 2 avocados ripe
- 100 grams coconut oil
- 1 can coconut milk from the fridge
- 2 lemons juice and skin
- kiwi for decoration
- desiccated coconut for decoration
Instructions
Base
- 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.
- 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
- 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.
- Pour your mass onto the base.
- Put the cake in the freezer for 1 or 2 hours until the avocado layer is hard.
- Decorate your cake with kiwi (or any other fruits of your choice) and desiccated coconut.
- Invite some friends over and enjoy.