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Raw Cacao, Avocado and Raspberry Cake
22nd Mar, 2016

Ingredients

  • 900g pitted dates
  • 360g blanched (skinned) hazelnuts
  • 120g raw cacao powder
  • 300g raspberries
  • 125g toasted and roughly blitzed hazelnuts
  • For the Icing
  • 4 avocados
  • 4 tbsp runny honey
  • 150g raw cacao powder

Equipment required:

  • Food processor
  • Round cake tin

Serves 16. 420 calories per serving.

To make the cake mixture, put the dates and blanched hazelnuts in a bowl, cover with boiling water and leave to soak for 20-30 minutes.

Meanwhile, make the icing. Scoop the flesh from the avocados into a food processor and add the honey and cacao powder. Blitz until smooth. Taste and add more honey or cacao powder if the icing seems a bit bitter or tastes too much like avocado. Set aside in the fridge.

Drain the dates and hazelnuts. Blitz in the cleaned food processor, adding the cacao powder little by little until you get a smooth, thick consistency. Chill until cold.

Line the bottom of a 15cm round, loose-based tin with greaseproof paper.

Use about half of the cake mixture to smoothly line the bottom and sides of the tin, creating a well in the middle. Fill the well with 200g of the raspberries. Spread the rest of the cake mixture over the top, gently patting the mixture down to even the surface. Chill for 2 hours to set.

Before serving, remove the cake from the tin and cover with the icing. Decorate with the remaining raspberries and toasted hazulnuts. The cake will keep well overnight in the fridge.


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