Pistachio & Orange Blossom Raw Avocado Cake
A stunning raw avocado cake featuring the combination of creamy avocados and nutty pistachios, sweetened with natural ingredients for a guilt-free dessert.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 265 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: Health Conscious
- Diet: Vegan
Ingredients
Scale
- 2 ripe avocados
- 1 cup pistachios
- ½ cup maple syrup or honey
- ¼ cup coconut oil, melted
- ¼ cup fresh orange juice
- 1 tsp orange blossom water
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup dates, pitted
- 1 cup almond flour
- Coconut flakes for garnish (optional)
Instructions
- In a food processor, combine the pistachios, almond flour, and dates to create a crumbly crust mixture. Press this mixture firmly into the bottom of a lined cake pan.
- In the same food processor, blend the ripe avocados with maple syrup or honey, melted coconut oil, fresh orange juice, orange blossom water, vanilla extract, and a pinch of salt until smooth and creamy.
- Pour the avocado mixture over the prepared crust in the cake pan, spreading it evenly.
- Refrigerate the cake for at least 4 hours, or until firm and set.
- Once set, carefully remove the cake from the pan and slice into pieces.
- Garnish with coconut flakes if desired and serve chilled.
Notes
Ensure avocados are ripe for optimal creaminess. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 5mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg