This raw cake is very quick, delicious, nutritious and rich!
4 tbsp raw cocoa powder
4 tbsp maple syrup
2 1/2 avocados
10 dates (soaked for at least 2 hours)
3 tbsp almond/nut milk (I use almond/coconut blend because it is my favorite!)
2 tsp coconut oil
3 tbsp coffee
1/2 tsp of sea salt
1-2 tbsp shredded chocolate or cocoa nibs
a pinch of coconut palm sugar
Ingredients for the crust:
1 tsp coconut oil
10 oz of pecans/cashews or any desired nut
1-2 tsp maple syrup
Make the crust first. Blend the nuts and dates in a high speed blender first until fully blended. Add the coconut oil and maple syrup. In a cheesecake or pie pan smash the crust down with your fingers. Then cool in the fridge while making the filling.
Blend all other ingredients in a high speed blender. Pour mixture over crust. I topped it with shredded chocolate, a sprinkle of sea salt, and a little bit of coconut palm sugar. Allow it to cool in the fridge for at least an hour. You may cool it in the freezer for an ice cream consistency. Enjoy!
Recipe made with love by Sonya Khanna ♥