Raw Avocado Banana Cake
Equipment
- Food Processor
Servings: 10
Ingredients
For the crust:
- ½ cup / 50 g dried cranberries
- ½ cup / 50 g ground hazelnuts
- ⅓ cup / 50 g raisins
- 1 tbs liquid honey
- 3 tbs coconut oil, melted
For the filling:
- ⅓ cup / 110 g liquid honey
- 2 tbs/ 25 g coconut oil, melted
- 2 ripe avocados, medium, roughly chopped
- 2 bananas, medium, roughly chopped
- 2 tbs coconut flour, or almond meal
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Instructions
Crust:
- Line the bottom of a 17-20 cm (7-8 inch) spring form pan with a circle of baking paper.
- Combine all ingredients in a food processor. Process until a sticky ball is formed. Press the mixture onto the bottom of the prepared pan. Leave it in the freezer until preparing the filling.
Filling:
- Wash well the bowl and the blades of the food processor before making the filling.
- Combine all ingredients in the food processor and puree until smooth.
- Pour the filling on top of the crust.
- Freeze the cake for at least 3-4 hours before serving.
Notes
- The coconut oil melts at a very low temperature so if it is hot in the kitchen, it might be completely liquid in the jar. In case it is not, melt it on a double boiler or in the microwave.
- Keep any leftovers in the freezer. When the cake is deeply frozen, let is stay for 15 to 30 minutes at room temperature before serving.
- For a completely vegan cake you can use maple syrup, stevia or agave syrup instead of honey.
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