RAW VEGAN AVOCADO CAKE
(English version)

INGREDIENTS and INSTRUCTIONS::

INGREDIENTS:

CRUST:
250 g pitted pistacio (dry, not pre-soaked)
400 g dates (pre-soaked)
100 g water
100 g grated coconut

FILLING:
600 g cashews (pre-soaked and strained)
600 g avokado (4 - 6 avokados)
120 g fresh lemon juice (3 lemons)
120 g water
250 g agave syrup
250 g coconut oil (liquified)
1 teespoon vanilla extract

INSTRUCTIONS:

Line the bottom and the side of the springform pan with baking paper or acetate foil.

PRE-SOAKING THE CAHEWS:
Place the nuts in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water.
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency.

CRUST:
Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your springform pan and press down into a crust shape. Place in the fridge while working on the filling.

FILLING:
Blend all filling ingredients into a smooth mixture (a power blender, or just pause frequently to scrape down the sides and keep blending). Transfer this mixture into the pan over the crust. Set aside.

Place the pan in the fridge for approximately 12 hours or preferably overnight for the cake to set.

This raw cake behaves much like ice cream in consistency. It is firm when it is cold and should be served cold; anything not served should be put back in the fridge. Otherwise, as the cake warms back up to room temperature it will turn into the consistency it was in your blender, and that’s not a good outcome.