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.
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.
- 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.
Place the mixture into the bottom of your pan or divide it between individual ramekins. Spread well to obtain a homogeneous layer.
Reserve in the freezer for half an hour.
Mix together the avocados, the rest of the syrup, the lemon juice, the orange blossom extract, the rose water and the remaining pistachios.
Remove the mold from the freezer and pour the avocado mixture over the first layer of the cake.
Keep the cake in the freezer for about 2-3 hours.
Unmold your avocado and pistachio raw cake gently.