Decadent Raw Orange Cardamom Avocado Cake

Recently I finally made the decision to cut out flours, grains, and sugar (except whole fruit sugar). With my birthday only a few days from this decision and 8 guests coming, I had a very important question to face: what the heck am I going to make for dessert?!

After a few hours of brainstorming and pinterest browsing, I finally had written the perfect recipe!

This moroccan-inspired cake was filling, sweet, decadent, and a huge hit among the guests!

This recipe makes a small cake, about 7-8″ across. If you want a bigger cake, I recommend doubling the ingredients.

Raw Orange Cardamom Avocado Cake

Serves: 8

Ingredients Crust:

½ cup Raw Pistachios

6 Medjool Dates, pitted

3 tbsp Coconut Oil, melted over low heat

1 tsp Cinnamon

Optional, to taste:

⅛ tsp Salt

1 tbsp Maple Syrup

Filling:

2 Avocados, peeled and pit removed

3 Dates

Juice of 1 Orange

1 tbsp Lemon Juice

1 tbsp Orange Zest

¼ cup Raw Pistachios

Seeds of 6 Cardamom Pods

1 tsp Vanilla

Optional Toppings: Chopped pistachios for sprinkling, rose petals, orange peels rolled into flowers, orange zest

Directions:

Add pistachios and dates to a food processor and pulse until incorporated. Add the rest of the ingredients and blend until well mixed.

In a springform pan, push the crust evenly across the bottom. Place pan in freezer while preparing the filling.

In a blender, add the all of the ingredients and blend until well mixed. Pour filling onto the crust and gently flatten.

Add any desired toppings and place in fridge to stiffen for 5 hours, or overnight.

I recommend taking the cake out of the fridge to thaw for 45 minutes to an hour before serving.

That’s it! Super easy and simple. I will definitely be making this cake again in the future! If you try it, let me know what you think! I would love to hear from you!

 

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