Raw Chocolate Avocado Cream Cake

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Has avocado ever looked so tempting? I know this cake sounds crazy, but it works. This raw cake with chocolate avocado cream is actually super tasty, as the Chocolate Avocado Cream is rich and creamy, yet much healthier than standard chocolate cream. It is dairy-free and much lower in saturated fat. If you are afraid to taste the avocado, don’t worry, you will never guess there is avocado inside! This is a healthier and lighter way to create a delicious chocolate cream. Avocado is filled with healthy fats, which means the dessert is thick, creamy and filling while giving your body a boost of the nutrients and fats your body needs!

Further Food Nutritionist Commentary:

In Giada's Raw Cake recipe, the low carbohydrate and and sugar content stand out instantly when compared to regular desserts. The carbohydrates that are in this recipe come from the fiber in the pecan crust. Fiber is great for cardiovascular and digestive health. The magnesium in pecans has been shown to to help lower blood pressure.

The star ingredient to top these pies are the avocados. Avocados are packed with monounsaturated fats in the form of oleic acid which may reduce the risk for coronary heart disease and strokes.

By Ale Zozos

Raw Chocolate Avocado Cream Cake

  • Prep Time:15 minutes
  • Cook Time:2 hours for freezing
  • Servings: 10

Ingredients

For the crust:

300 grams or 2 cups pecans
30 grams or 1/4 cup cocoa powder
2 tablespoons coconut oil
110 grams or 1/3 cup maple syrup
1 teaspoon pure vanilla extract
½ teaspoon salt

 

For the cream:

2 avocados
80 ml or 1/3 cup almond milk
210 grams or <3/4 cup maple syrup
30 grams or 1/4 cup cocoa powder
1 tablespoon of any nut of your choice (I prefer hazelnut)
1 teaspoon vanilla extract

Instructions

For the crust:
1. In a food processor, pulse the pecans until they are crumbly. Be careful not to process too long (otherwise you will have pecan butter!!).
2. Add in the rest of the crust ingredients, and process until well mixed, scraping down the sides if necessary.
3. Transfer the crust into a pan and press down firmly.
4. Pop into freezer to set while making the cream.

For the cream:
1. Place all ingredients into a food processor and process until smooth.
2. Remove the crust from freezer and pour the cream on top of the crust. You can garnish your cake with some Nutella Cream, pieces of crumbled raw chocolate and rasperries.
3. Place in the freezer for 2 hours to firm. Before serving, remove from freezer and allow to sit on the counter for about 5-10 minutes*.

*Note: Leftovers can be placed back in the freezer.

For the crust: 1. In a food processor, pulse the pecans until they are crumbly. Be careful not to process too long (otherwise you will have pecan butter!!). 2. Add in the rest of the crust ingredients, and process until well mixed, scraping down the sides if necessary. 3. Transfer the crust into a pan and press down firmly. 4. Pop into freezer to set while making the cream. For the cream: 1. Place all ingredients into a food processor and process until smooth. 2. Remove the crust from freezer and pour the cream on top of the crust. You can garnish your cake with some Nutella Cream, pieces of crumbled raw chocolate and rasperries. 3. Place in the freezer for 2 hours to firm. Before serving, remove from freezer and allow to sit on the counter for about 5-10 minutes*. *Note: Leftovers can be placed back in the freezer.

Nutrition Information

Per Serving:  Calories: 340; Total Fat: 26g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 127mg; Potassium: 262mg; Carbohydrate: 28g; Fiber: 4g; Sugar: 20g; Protein: 3g


Nutrition Bonus:   Iron: 9%

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