Raw Avocado Chocolate Cake – raw cakes have a special place in the hearts of all fitness lovers. If you haven’t tasted this healthy dessert, here’s a great recipe you can try making at home!

The fresh or raw avocado cake with a layer of cacao cream.

Ingredients:
Cake base:
200g pecans
250g kernel-free dates
finely grated lime zest

Cacao cream:
250g cashews
60g coconut oil
50g agave syrup
Juice of 2 limes
finely grated lime zest
30g good quality cacao powder

Avocado cream:
250g cashews
3 small avocados
1 small mango
60g coconut oil
50g agave syrup

Decor:
Mango
Chia seeds

I used a cake pan with a 24 cm diameter. I cut parchment paper in the shape of a circle, and put it in the bottom of the cake pan.
Blend the pecans together with dates, then add the lime zest until you’ve achieved a uniform mass. Pour the mix in the base of the cake mold.
Prepare the cacao cream by blending all of the ingredients until you get a uniform mass. Pour the mass in the cake pan.
Blend the ingredients of the avocado cream until you’ve achieved a uniform mass, and pour it on top of the cacao cream, creating a next layer.
I wanted to add a bit of superfood, so before placing the cake in the fridge I sprinkled over some chia seeds.
Put the cake in the fridge for at least 4 hours, ideally keep it there the whole night (or day). When the cake has hardened, decorate with fresh slices of mango. Bon appétit!