One of my favourite raw food desserts. The only sugar here comes from dates (pretty sweet) and agave syrup. The syrup is 90% fructose, so be careful - it's sweeter than table sugar. The good thing is that the fructose doesn't raise insuline levels that high as the regular sugar.
The receipe is pretty simple. All comes down to blending and spreading layers of blended dough. Enjoy!
Crust ingredients:
- 1 cup pistachios - they have to be pre-soaked for several hours
- 1/2 cup grated coconut
- 1/8 teaspoon salt
- 10 fresh dates
How to make crust:
- In a food processor, grind the pistachios into a flour
- Add the dates and process until well combined.
- Add the grated coconut and salt and process until the mixtures starts to stick together
Filling Ingredients:
- 2 cups cashews - they have to be pre-soaked for several hours or preferably overnight
- 1 cup avocado
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1/4 cup of water
- 1/2 cup agave syrup
- 1/2 cup of coconut oil
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/4 cup cocoa
How to make it:
- Combine cashews, avocado, lemon juice, lemon zest, water, agave syrup, salt and vanilla extract in a high - speed blender or food processor and blend until completely smooth. It should looks like a smooth paste.
- Add the coconut oil and blend for another minute.
- Divide the mixture into two parts - one of them transfer to a bowl and set aside.
- To the remaining filling mixture add cocoa powder and blend it until smooth.
How to make the cake:
- Transfer the crust to a 7 - inch pie plate lined with parchament paper. Make sure you press the mixture firmly.
- Pour half of the cacao filling over the crust, spreading it evenly with a spatula.
- Sprinkle it with chopped pistachios.
- Put the rest of the cacao filling on top of it and again spread evenly.
- Very carefully pour over the cashew mass.
- Decorate the cake with pistacios
- Chill the cake in the refrigerator for 6 to 8 hour or overnight until the filling has set.
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