Raw Avocado Lemon Cake

INGREDIENTS BASE:

• 1 cup raw organic almonds (soaked over night), can be replaced with soaked buckwheat 

• 5 organic dates, pits removed

• 1 tsp raw organic coconut oil

• Raw cacao, maybe 1/4 cup

• Can add shredded coconut

Filling:

• 3 - 5 organic avocados (depends on the size)

• 1/4 - 1/2 cup of freshly squeezed lemon juice

• 1½ tsp organic vanilla extract

• 2½ tbl spoon of organic raw honey

• 1/4 cup of melted coconut oil

Fruit purée

• 1/2 cup of fruit of your choice (mixed berries or plums are my favorite in combination with the avocado cake)

• 1/4 cup of orange juice

• a few spoons of honey if required

INSTRUCTIONS

1. Put the soaked nuts, dates, coconut oil and salt in a food processor and whizz until smooth. It doesn't have to be perfectly smooth, but smooth enough to create a sticky paste. 

2. Transfer the nut mixture into a clean pie pan with removable bottom (it's mandatory, otherwise you'll never be able to get it out later), push it down to make a base.

3. Scoop the avocados into the food processor, along with the fresh lemon juice, vanilla, honey, coconut oil. Blend until creamy and smooth. 

4. Spread the avocado-lemon mixture on the food of your base. 

5. Add fruits on top (if using), or blend all ingredients for purée and spread over the top of your avocado mixture.

6. Put in the freezer till it hardens up.

7. Enjoy