Yes, this is a dessert made of avocado!

Leni’s model and Influencer Izi provides us with another incredible recipe from her
terrific lifestyle, food and travel blog


Ingredients (serves 10)
(This paleo-friendly cake is sugar, dairy gluten and egg-free).

1 and 1/2 cups raw macadamias
1/2 cup desiccated coconut
5 fresh and pitted dates(soaked for 20 minutes)
zest of 1 lime
2 tbsp coconut nectar or maple syrup
a pinch of unrefined salt

1 and 1/2 cups raw cashews, (soaked for 6-8 hours)
2 medium avocados
1/2 cup fresh lime juice (about 3-4 limes)
zest of 1 lime
1/2 cup coconut cream
1/2 cup coconut nectar or maple syrup
2 tbsp melted coconut oil
1 tsp vanilla powder or extract
a pinch of unrefined salt

lime zest and lime slices to decorate

1. To make the base pulse all of the ingredients in a food processor until they are the
consistency of wet sand. Press this mixture evenly and firmly into a 20cm spring-form
cake tin, and then place in the freezer while you make the filling.

2. Drain and rinse the cashews, and then place them in the food processor along with
all of the other filling ingredients. Blend until the mixture is smooth and creamy, scraping
down the sides regularly. Be patient as this may take a few minutes.

3. Pour the filling on top of the base, cover the tin, and return it to the freezer to set
overnight, or for at least 5 hours.

4. Remove the cake from the freezer to soften a little about 10 minutes before you
wish to eat it. Decorate with lime slices and zest and serve in small slices as it is quite
rich. Any leftover cake will keep if stored in the freezer for up to 3 weeks.

Preparation time: 30 minutes, plus soaking and setting times.

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