Avocado and pistachio raw cake

2 November 2016

Today’s recipe is dairy-free, gluten-free, refined sugar free and super easy and quick: An avocado and pistachio raw cake flavored with orange blossom and rose.

gateau-cru-vegan-pistache-avocat-rose

Avocado and pistachio raw cake

I made this cake as part of  la bataille food a french food competition among bloggers that takes place every month. This month’s theme, “Raw food”, was chosen by Poppy Seed.

Poppy’s theme has 2 more obligations: the use of an oil and a shell fruit (almonds, pecans, cashews, hazelnuts, walnuts …). Both obligation went well with what I had in mind. I wanted to make a cake, and raw cakes go early well with nuts. The use of a coconut oil would be perfect too, because it often helps to hold together the ingredients of a raw cake.

I made this recipe (drawing inspiration from several similar cakes) about 6 months ago and since then I make it for my friends and myself at least once a month. This cake brings together at once few of  our favorite ingredients : avocado, pistachio, dates, orange blossom and rose water.

Until to long ago, cakes of this kind seemed really difficult. For example Lucie and I struggled a lot to make our raw cheesecake with figs. But gradually, we learned some techniques to work around the lack of eggs in cakes for keeping everything together. I think this cake is by far our most successful raw cake. In addition, there is a very good effort / quality ratio with this dessert. It is super easy to make. Sometimes when I want to make a dessert, say, in half an hour, I prepare my ingredients in individual ramekins, and I skip the unfolding part.

This Avocado and Pistachio raw cake is a true “can’t-fail”. In addition, it is loaded with healthy fats, especially those of the avocado, but also victims C, iron and potassium. This is a dessert you can eat in large quantities without feeling guilty. So Thanks to Poppy, and her bataillefood theme, for giving me a reason to make this beloved cake of mine once again.

preparation-geateau-vegan-pistache-avocat-melasse-datte

Ingredients:
  • 150g Pistachios
  • 10 Fresh dates
  • 8 Tbsp Date syrup (can be replaced with maple syrup)
  • 1 Tbsp Coconut oil
  • 2 Avocados
  • 1 Tbsp Lemon juice
  • 1 Tsp Orange blossom extract
  • 2 drops Rose water

 

Mix together 100 grams of the pistachios, the dates, 3 spoons of the syrup and the coconut oil, to get a good firm dough.

mixer-datespistaches-2

Place the mixture into the bottom of your pan or divide it between individual ramekins. Spread well to obtain a homogeneous layer.

etaler_fond_cheesecake

Reserve in the freezer for half an hour.

congel_1

Mix together the avocados, the rest of the syrup, the lemon juice, the orange blossom extract, the rose water and the remaining pistachios.

mixer-avocat

Remove the mold from the freezer and pour the avocado mixture over the first layer of the cake.

lait-rose-ghee-halva-2_1

Keep the cake in the freezer for about 2-3 hours.

congel

 

Unmold your avocado and pistachio raw cake gently.

demouler-2_1

 

raw-vegan-pistachio-avocado-rose-cake

gateau-cru-vegan-pistache-avocat-cheesecake

You Might Also Like

Pas de commentaire

Commenter

Cochez la case ci-dessus pour recevoir la newsletter mensuelle!