raw mini passionfruit cake with nuts, avocado and passion fruit

Made entirely out of nuts, fruit, avocado and coconut, this raw and vegan cake is one of the best desserts I have ever had. It’s sweet and sour, crispy and creamy, nutty and luscious. Try it!!

Presoak the cashew nuts for the coconut filling in lukewarm non-chlorinated water for 4-6 hours and pat dry with a towel before starting this recipe.


raw vegan mousse cake with nuts, avocado & passionfruit

crust
ingredients

1½ cup almonds
½ cup roughly chopped pitted dates
3 tablespoons coconut oil
1 pinch of salt

directions

Put all ingredients in a food processor and pulse until a dough is formed.

Press dough into the bottom of your pan or pans of choice. The cake in the picture was made using round dessert 3½ inch molding sets (made 6) but because it’s not going into the oven, any kind of bowl, ramekin or even drinking glass can be used. To make one large cake, use an 8-9 inch round or square spring form pan.

Refrigerate.


coconut filling
ingredients

1 cup almonds
½ cup cashew nuts (presoaked in lukewarm non-chlorinated water for 4-6 hours and pat dry)
1 cup young coconut meat (most often found in the freezer section)
⅔ cups roughly chopped pitted dates
¼ cup coconut oil
¼ cup coconut water (or orange juice or regular water)
1 tablespoon fresh lemon juice
pinch of salt

directions

Put all ingredients in a food processor and process for several minutes until thick and smooth.

Pour over the chilled crust and return to the refrigerator.


avocado filling
ingredients

3 avocados
1 cup almonds
½ cups roughly chopped pitted dates
¼ cup fresh lemon juice
zest of 1 lemon

directions

Put all ingredients in a food processor and process until very smooth.

Pour over the chilled coconut filling and return to the refrigerator for at least 4 hours.

This cake can also be kept frozen and then thawed for one hour before serving.


topping
ingredients

12 passion fruits

directions

Top cake or cakes with pulp from 9 passionfruits. Use 3 fruits for decoration.

Enjoy well chilled.


Photography by Philip Blankenship.


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