Avocado & Chocolate ½ Rawcake

10/08/2016

Let me introduce this raw vegan delight, one of my favourite afternoon treats.

I really felt I need that chocolate kick today and I got these tempting ripe avocados ready to rumble! 
free styleThis recipe is part of my project Free Style recipes, promoting a more flexible and intuitive approach to cooking, ensuring you 100% satisfaction, regardless of your choices. I have never managed to follow a recipe to the letter, so I strongly encourage you to try the recipe making you own adjustments, according to your taste.

I call it ½Rawcake because for the crust I have used my brand new Oat&Almond Crunchy CrumbleIf you want to make 100% raw you can use nuts instead, either way works super fine!

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For the chocolate layer, it is important to use dark chocolate, meaning at least 70% (GI 25) or 85% (IG 20) cocoa.

Also, instead of cocoa power (GI 20), I suggest you to use carob powder (GI 15). Cocoa powder has to be used with a light hand, otherwise its flavor could be too overpowering in the batter. Carob powder is not as flavourful as cocoa, it is also naturally sweeter and darker, helping to reach that perfect natural coloring and taste without a glitch! Carob powder is also rich in fiber, low in fat, it contains antioxidants and has no caffeine, what else?

To thicken the chocolate layer, I have used frozen bananas. Bananas have a GI of about 55, which are more on the medium-high side of the Glycemic Index Scale. That means we can still indulge in this treat as long as it occasionally and in small servings.

For this particular recipe I use Stevia (GI 0), if you want to substitute this sweetener, with honey for example, and you wish to have more information on the GI of the alternative sweetens, please visit the related page: Sweeteners.

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The remaining ingredients are: avocados (GI 10), dried apricots (GI 35), lemon juice (GI 20) and Agar Agar (GI 0). Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation, it can be substitute with gelatin (although I don’t recommend it) or isinglass.

This recipe is made with simple medium Glycemic Index Ingredients (GI), if you want to know more about this concept and the philosophy of my site please visit the related page: The SNS Factory

Avocado & Chocolate ½Raw Cake

  • Time: 30 minutes plus freezing
  • Difficulty: middle
  • Print

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Ingredients

CRUST

AVOCADO FILLING

  • 300 gr of avocados pulp (in Brasil: use avocado and avoid watery abacate)
  • 40 gr of dried apricots
  • 2 tablespoons of lemon juice
  • 1 tablespoon of chia seeds
  • 1 tablespoon of stevia

CHOCOLATE FROSTING 

  • 250 gr bananas, frozen and later peeled (2-3)
  • 50 gr of dark chocolate
  • 1 tablespoon of carob powder or cocoa powder
  • 1 tablespoon of agar agar (optional)

 

Directions

CRUST

  • Place nuts in a food processor and grind until a flour forms. If you use the crumble instead, skip this step.
  • In a large bowl, mix all ingredients .The dough will not form into a ball but will stick together when pressed firmly, having a “sandy” consistency.
  • Place dough in the pan and press firmly with hands or a spoon.
  • Leave the pan in freezer to set while making the filling.

AVOCADO FILLING

  • Peel avocados and put in high-speed blender, until smooth and creamy.
  • Add on the apricots and keep blending.
  • Add on chia seed, stevia and the lemon juice.

CHOCOLATE FROSTING

  • Melt in bain-marie (water bath) the chocolate.
  • Meanwhile, in the food processor, smash gently the bananas and cacao powder.
  • Pour the melt chocolate, the agar agar and the carob powder, in the mix and stir.

Your cake is now ready to be unbaked! Remember to wait for each layer to cool down in the freezer before adding each layer, preferably using a flexible spatula.

If you want to use a rectangle cake tin similar to the one I used, you can fold the mold with plastic film and layer the cake upside down, starting with the chocolate layer and finalising with the crust. Once the the raw cake it ready just flip the mold on the serving plate.

Store in the freezer and serve it at room temperature.

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Happy  rawcooking!

Benedetta

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