raw avocado cakeWhen you work in a place for long enough some of your philosophies are bound to rub off and that’s exactly what happened at Manjimup Hospital in country Western Australia. After five years of working there most of the nurses now make and enjoy our Paleo Granola for breakkie. At a recent afternoon tea one of our wonderful team members Rose brought along this raw avocado cake which was absolutely scrumptious, so I asked her for the recipe and thought I’d share it with you!

Crust:

10 medjidool dates, pitted and chopped

1 cup macadamia nuts

1 cup shredded dried coconut (read the label – make sure there is no added sugar)

1/2 cup sprouted dried buckwheat (or you can just go the old almond meal)

1/4 teaspoon Himalayan salt

Filling:

1 1/2 cups avocado

1 1/2 cups young coconut meat (or soaked cashews if you can’t get this)

1/4 cup lime juice (best if you squeeze it yourself)

2 tbsp lime zest

1/2 cup raw honey or agave nectar (or you could go maple syrup which will make it a bit runnier)

1/4 cup virgin coconut oil (warm if it’s solid)

2 tsp vanilla extract

1/4 tsp himalayan salt

Cream Topping:

3/4 cup raw cashews soaked for 2 hours

1/4 cup coconut water

1 cup fresh young coconut meat (or soaked cahews if you don’t have this)

3 tbsp raw honey or agave nectar

1/4 cup virgin coconut oil

1 tsp vanilla extract

1/4 teaspoon Himalayan salt

Method:

For the crust, combine everything except the dates in a food processor to bread crumb consistency then add the dates and combine until it holds together when squeezed. Press into the bottom and up sides of a 6 inch springform pan,pre- oiled with coconut oil. Place this in the freezer while you prepare the filling.

For the filling, combine everything in the food processor except the coconut oil and process until smooth. Slowly add the coconut oil and process for a minute. Pour the filling into the crust and place back in freezer for approximately 2 hours until firm.

Meanwhile for the topping, combine everything except coconut oil in the food processor and process till smooth then slowly add the coconut oil with the food processor running. If it starts to clump the filling is to cold to emulsify the oil and you need to warm it slightly and reprocess. Place topping in freezer for abut 30-45 minutes til it gets that nice icing consistency at which point you can pop in the fridge until your ready to pop it in a piping bag and spread it decoratively it over the set filling – or you can just spread it on with a palette knife and decorate with berries or fruit of choice. Rose also decorated hers with delicious chia seeds! Store it in the fridge.

Thanks Rose!

Please feel free to email us with your favourite Paleo/whole food, vegan/vegetarian(no processed sugar or grains please!) and raw food recipes – don’t forget to include a photo!