Ingredients
The Base
150g desiccated coconut
150g macadamia nuts (lightly toasted)
1g ground cinnamon
150g pitted dates
Topping
2 avocados
1 banana
15ml vanilla extract
150g cocoa powder
120ml maple syrup
Method
1
In a food processor, combine the coconut, macadamia nuts, cinnamon and dates.
2
Process until the mixture combines, then press firmly into the bottom of a lined 20cm spring form baking tin.
3
In the same processor, combine the avocado, banana, vanilla, cocoa and maple syrup. Process until smooth and creamy.
4
Spoon over the base then refrigerate for 2 hours or until it firms up.
5
Remove from the tin and serve with chocolate sauce or raspberry coulis, garnish with fresh strawberries / raspberries.
TIP
6
This cake is gluten free, wheat free, dairy free and suitable for vegans. You can also remove the base and serve as a mousse. Or, try spooning the avocado/chocolate mixture into an ice cream machine to make chocolate and avocado ice cream.
Ingredients
The Base
150g desiccated coconut
150g macadamia nuts (lightly toasted)
1g ground cinnamon
150g pitted dates
Topping
2 avocados
1 banana
15ml vanilla extract
150g cocoa powder
120ml maple syrup