Raw Chocolate Cake with Pistachio

If you are tempted by raw cakes but havent yet gathered the courage to try making one, this simple chocolate cake is an excellent choice to start with. The preparation is not overly demanding, and its truly hard to go wrong. We only advise you not to reveal to your guests that there is avocado in the cream—let them guess the secret ingredient themselves.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 200 g Pistachio

  • 80 g Date, fresh or dried

  • 1 pinch Salt, table

Posip

  • 100 g Pistachio

chocolate cream

  • 1.5 piece Avocado, fresh

  • 70 g Cocoa, powdered, unsweetened

  • 60 g Oil, plant, coconut

  • 100 g Sugar, turbinado

  • 1 piece Vanilla, extract, natural

  • 1 pinch Salt, table

Steps

  1. Place the pistachios in a food processor and grind them coarsely. Add the chopped dates and salt, and continue processing until you get a uniform mixture that can be shaped into a ball with your fingers. If the mixture seems too dry, add 1 to 2 tablespoons of coconut oil.

  2. Line a small round cake pan with a removable bottom with cling film. Pour the prepared mixture into the pan and press it firmly with wet hands to create an even base for the cake. Place the pan in the freezer.

  3. Cut the avocado in half and carefully remove the pit. Scoop out the flesh with a spoon and place it in the food processor. Split the vanilla pod in half and scrape out the seeds with the tip of a knife. Add the seeds, cocoa powder, coconut oil, salt, and coconut sugar to the food processor. Mix the ingredients well until you get a smooth and thick cream.

  4. Coarsely chop the pistachios. Take the pan out of the freezer and spread the prepared cream over the chilled base. Use the back of a spoon or a spatula to evenly distribute the cream and smooth the top. Sprinkle the coarsely chopped pistachios over the cream. Place the pan in the refrigerator for several hours to allow the cake to cool and the avocado cream to set.

  5. Once the cream is firm enough to slice, remove the pan from the freezer and carefully remove the cling film. Serve the cake on a nice plate or platter, cut into desired-sized pieces, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 371.06 kcal
  • Fat: 24.3 g
    • Saturated Fat: 8.18 g
  • Carbohydrates: 34.07 g
    • Sugars: 19.9 g
  • Protein: 7.45 g
  • Fiber: 7.08 g

Advice

Instead of pistachios, you can use almonds or cashews.