Adapted from a recipe by the www.plantbased-pixie.com

Sweeten with honey, or make it with rice syrup for the vegan version – either way, it’s a a
velvety, chocolatey cake with a nutty crunch base that – surprisingly – given that it tastes of of sheer decadence, is actually pretty good for you.

Makes a 20 cm diameter round cake.

Ingredients
For the crust
1.5 cups nuts (half pistachio, half
walnuts)
1.5 cups dates
A pinch of sea salt
1 tbsp coconut oil

For the filling
3 medium ripe avocados (around 450g)
100 g coconut oil
1/2 tsp vanilla essence
1 cup (90 g) cocoa/cacao powder
Pinch of sea salt
250 g honey or rice syrup

Fruit to decorate top – raspberries, pomegranate seeds or peeled orange segments, for example. Go nuts!

Method
For the crust
Add the nuts to a food processor and process until fine and almost flour-like. Then mix
in the dates, sea salt and coconut oil and process until it forms one giant mass. Press
this into a round cake tin lined at the bottom with wax paper, and freeze.

For the filling
Place the avocados, coconut oil, and vanilla essence in your food processor until creamy.
Add the cacao and sea salt and process again.

Finally, add the honey or syrup and adjust the sweetness according to your taste. Spread
the filling on top of your crust and freeze again for at least an hour.

Take out of the freezer and place in the fridge 30-60 mins before you want to eat it. Serve topped with raspberries, pomegranate seeds, peeled orange segments or whatever you fancy.