Recently I finally made the decision to cut out flours, grains, and sugar (except whole fruit sugar). With my birthday only a few days from this decision and 8 guests coming, I had a very important question to face: what the heck am I going to make for dessert?!
After a few hours of brainstorming and pinterest browsing, I finally had written the perfect recipe!
This moroccan-inspired cake was filling, sweet, decadent, and a huge hit among the guests!
This recipe makes a small cake, about 7-8″ across. If you want a bigger cake, I recommend doubling the ingredients.
Raw Orange Cardamom Avocado Cake
½ cup Raw Pistachios
6 Medjool Dates, pitted
3 tbsp Coconut Oil, melted over low heat
1 tsp Cinnamon
Optional, to taste:
⅛ tsp Salt
1 tbsp Maple Syrup
2 Avocados, peeled and pit removed
Juice of 1 Orange
1 tbsp Lemon Juice
1 tbsp Orange Zest
¼ cup Raw Pistachios
Seeds of 6 Cardamom Pods
1 tsp Vanilla
Optional Toppings: Chopped pistachios for sprinkling, rose petals, orange peels rolled into flowers, orange zest
Add pistachios and dates to a food processor and pulse until incorporated. Add the rest of the ingredients and blend until well mixed.
In a springform pan, push the crust evenly across the bottom. Place pan in freezer while preparing the filling.
In a blender, add the all of the ingredients and blend until well mixed. Pour filling onto the crust and gently flatten.
Add any desired toppings and place in fridge to stiffen for 5 hours, or overnight.
I recommend taking the cake out of the fridge to thaw for 45 minutes to an hour before serving.
That’s it! Super easy and simple. I will definitely be making this cake again in the future! If you try it, let me know what you think! I would love to hear from you!