This little colourful treat is so full of fresh flavours, creaminess and all around goodness that nourishes the body and spirit. Because any bite that starts with a crunchy layer of almonds and dates, followed by the oh so creamy avocado, fresh mint, sweet blackberries must brings nothing but joy, right?
What you’ll need for a smaller sized cake:
- 200g roasted almonds
- 20 pitted fresh dates
- a pinch of salt
- 250g cashews soaked in water overnight
- 2 avocados
- handful of mint leaves, or add to taste
- 300g blackberries (or any berries)
- 4to6 tbsp of agave syrup
Let’s make the cake:
Make the cake bottom: just blend almonds and dates with a pinch of salt. Don’t blend the almonds into flour, leave it in pieces for some crunchiness. Spread this mix around 2cm thin into a cake or any other tin (about 13cm size) and place in a freezer to set while making the next layer.
Blend cashews until creamy and split into two parts.
Blend avocados, mint and about 2 tbsp of agave syrup with one part of the cashew cream.
Blend 200g of berries with the rest of cashews.
Spread both layers onto a cake and return to freezer to set.
Make the topping: blend the rest of the berries with some agave syrup and lavishly spread on top of the cake. Decorate with some mint leaves and berries and enjoy!
