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Age: 1 year +

Yes, December is not exactly the season for a raw cake with avocado, bananas, raspberries and carob powder. But  I wanted to prepare this type of dessert for a long time, and I thought it was high time to try out a recipe. And also, recently I remembered that our freezer is full with frozen raspberries from the summer.

My main goal was not to get rid of the raspberries, but the final result to appeal to the most important taster – my little daughter. That’s why I knew from the beginning that the cream should contain two of her favorite ingredients – avocados and bananas. I added honey for more sweetness so me and her father could enjoy the cake as well. The base was made from almonds, dates and coconut, but the nice thing about raw cakes is that you can try out all sorts of nuts and dried fruit for the crust – walnuts, hazelnuts, dried apricots and whatever else you can think of. I decided to experiment and make a fake chocolate topping with carob powder – it turned out very tasty. This is how the raw cake with avocado, bananas, raspberries and carob powder was born – a truly beautiful and extremely rich in taste delicious dessert. The crust is crunchy, the cream delicate and the topping magical. We all fell in love with this cake.

Do you know what else is so wonderful about the raw cake with avocado and raspberries? It`s very healthy and is so easy to prepare – the ingredients for the crust, cream and glaze are simply mixed and blended. In order to keep its form, the cake should be stored in the freezer, and before serving it should be left half an hour at room temperature.

And another comment. I have indicated that the cake is suitable for children aged one year and over. Some parents, however, are worried about giving nuts to children under 3 years because nuts  are allergenic. But if the child has no allergies, is over a year, and the nuts are well crushed, there should not be a problem to шищ the cake. But ultimately everyone decides on their own.

Now, let’s turn our attention to the…

Raw cake with avocado, bananas, raspberries and carob powder
Raw cake with avocado

Raw cake with avocado

What you`ll need:

For the crust

150 g almonds

100 g dates

50 g coconut sawdust

40 g coconut oil, melted

pinch of salt

For the cream

2 medium-sized avocados

2 bananas

80 g honey

40 g coconut oil, melted

2 tablespoons coconut sawdust

the juice of half a small lemon

For the topping*

40 g coconut oil, melted

20 g honey

the juice of half a small lemon

1 tsp. carob

* Increase the proportions if you think that the mixture is not enough.

How to cook it:

Prepare a cake tin with baking paper. I used a 16 cm cake tin.

Soak the almonds and dates in advance in water for at least one hour.

Throw away the water from the almonds and dates and put them in a blender or a kitchen robot with the other products for the crust. Blend until you get sticky crumbs.

Pour the mixture into the cake tin, spread evenly and press with your hands. Store in the freezer while preparing the filling.

Wash and dry the blender. Put all the ingredients for the cream and blend until you get a smooth, creamy mixture. Spread the cream on top of the crust using a spatula. Put back in the freezer for at least half an hour.

Meanwhile, prepare the topping. Mix all products – you can use the blender again or mix in a bowl with a spoon or spatula. Wait for the cream to tighten a little and spread on top of it. Decorate with raspberries – frozen or fresh.

Put the cake in the freezer for 3-4 hours. You can then store it in the freezer or in the fridge (but if you keep it in the fridge, its shape will not be as tight). Before serving, leave at room temperature for half an hour.


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