Folks, we have another progressive recipe of the month! Building on last month’s avocado mousse, we’re going to incorporate it into a Brazilian Choc-Peanut Butter Avo-Mousse Cake. The chocolate avocado concoction makes up the bulk of the cake, we’re simply going to expand on it by adding a butter & biscuit-free “buttery biscuit base” (10 points if you get that reference) and a peanut buttery top-layer.
Word of warning- this cake is disgustingly good & you won’t be able to stop at one piece, let alone share this one very much.
BASE
- 1 cup Almonds
- 1 cup Macadamias
- 1 cup Brazil Nuts
- 1 cup Medjool Dates
- 1T Cinnamon
- 1t Vanilla
- Pinch Salt
Process nuts until slightly chunky. Add other ingredients and process until mixture holds together well. Press into the base of the tin.
FILLING
- 3 Ripe Avocados
- 1 cup Coconut Oil
- 1 cup Cacao Powder
- 1 cup Agave, Honey, Coconut Nectar, or another liquid sweetener.
- 1 shot Espresso
- 1T Vanilla
- Pinch Salt
Process avocados until creamy. Add all ingredients except the coconut oil and process until combined. Taste test & add cacao and/or sweetener to your liking (sweetness will depend on flavours of the avocados used). Add coconut oil and process until combined. Pour onto base then freeze while preparing the topping.
PEANUT BUTTER CRÈME
- 200g Peanut Butter
- ~1 cup Coconut Cream.
Mix the two together, adding coconut cream until desired consistency is reached (this will depend on the brand of both the peanut butter and coconut cream). The aim is to get it smooth, creamy and pourable. Pour over filling and set in the freezer overnight (or at least a few hours), then decorate.
NUTRITIONAL INFO
Macronutrients (per serve):
Protein: 8g
Carbohydrate: 24g
Fat: 53g
Micronutrients:
The following are a percentage of the Recommended Dietary Intake (RDI), per serving:
Selenium: 206%
Magnesium: 39%
Niacin (B3): 24%
Zinc: 23%