Pistachio & Orange Blossom Raw Avocado Cake
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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  • 5.0 from 2 reviews Pistachio & Orange Blossom Raw Avocado Cake Print Prep time 10 mins Cook/Chill Time 5 hours Ready In 5 hours 10 mins Author: Audrey @ Unconventional Baker Makes: 5" cake Ingredients Crust:
  • ½ cup raw pistachios 6 soft medjool dates, pitted 1 tbsp maple syrup ⅛ tsp salt Filling: 2 medium avocados, de-seeded and peeled 6 tbsp maple syrup 1 tbsp lemon juice ½ tsp orange blossom water ⅛ tsp salt ¼ cup raw pistachios Optional Toppings: Chopped pistachios for sprinkling, edible flowers (I used white Chrysanthemums) Instructions Place all crust ingredients, except maple syrup, into a food processor and process into a crumble. Add maple syrup and process again into a sticky crumble. Transfer this mixture into a 5" springform pan and press into a crust along the base and sides. Place in the freezer while working on the next step. Blend all filling ingredients, except pistachios, in a high speed blender until a smooth mixture forms (you may need to pause and scrape down the sides, or use your Vitamix tamper). Add in pistachios and pulse or blend so that they are not fully blended and you can still see visible specs in the filling. Transfer the mixture into your prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings. Freeze for 4-5 hours or overnight. Enjoy! Keep leftovers frozen. Notes This recipe makes a small 5" cake. Triple for a taller 6" pan. 3.5.3208



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