• Mike Coppock

Raw Chocolate Avocado Cake


This is the ultimate chocolatey goodness high in calories and good fats from the avocado and nuts. It is ideal as a birthday cake or to use on the trails as a homemade snack bar. Although I call it a cake, it makes more of a tray bake style creation. Get involved and get gluttonous!


Ingredients

For the base

300g raw cashews

30g cocoa powder

2 tbsp coconut oil

90g agave syrup or maple syrup

1 tsp vanilla extract

A pinch of salt

For the topping (skip this for trail bars)

2 medium-sized ripe avocados

80ml nut milk

150g agave syrup or maple syrup

30g cocoa powder

1 tsp vanilla extract

The Base

1) Break up the nuts in a food processor until they are granular. Do not over blend into a powder. There needs to be some texture in the base.

2) Add the rest of the ingredients and blend.

3) Remove and pat down the mixture into a serving dish and put it in the fridge to set.

4) Alternatively, cut into squares and head out on a run to test your trail bars!

The Topping

1) Blend all the ingredients until completely smooth. At this stage you can regulate the sweetness by gradually adding the syrup to taste.

2) Spoon the mixture onto the base and chill in the fridge before serving.

It is possible to get creative and form the base into different forms, but you need to be quick with the topping as it melts when it heats up!

Garnish with some fresh mint leaves and ground almonds or fresh berries. Serving size is typically small for this calorie rich and dense cake.

Enjoy!

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