Vegan Blueberry Chocolate Avocado Cake
Ingredients
Crust
- 30g macadamia nuts
- 40g raw almonds
- 10g agave nectar
- 1 tbsp banana mash
- pinch of salt
- 10g raw coconut oil (melted)
First filling
- 1/2 ripe avocado (110g)
- 15g raw cacao powder
- 25g maple syrup
- 4 tablespoons raw coconut oil (melted)
Second filling
- 1/2 ripe avocado (110g)
- 5 tablespoons fresh lime juice
- 40g maple syrup
- pinch of vanilla
- 15g desiccated coconut
- 20g raw coconut oil (melted)
Topping
- Fresh blueberries
Preparation
Place almonds in your food processor and process until flour.
Add banana mash, salt and syrup and continue processing until everything sticks together.
Add coconut oil and continue processing.
Press the crust out in a lined cake-tin and set aside.
To make the filling, combine all the ingredients for the first filling in a high speed blender and process until very smooth.
Do the same for the second filling.
Spread the fillings over your crust and leave in the freezer for several hours or overnight.
Decorate with blueberries before serving.