i first saw this recipe in katrina ellis’ cookbook ‘raw addiction‘. i hadn’t had time to make it but kept it in my memory bank of recipes to try. then i saw the same recipe in the wrays organic brochure and thought i’d give it a go.
and i’m so glad i did. this has to be the most delicious thing i’ve ever made. and i love it because i can eat the smallest piece and feel like i’ve had the biggest treat. i’ve made it a couple of times with some variations – i replaced the almonds with hazelnuts; another time i replaced the peppermint for vanilla essence. and each time it tastes just as amazing.
the biggest surprise is the avocado! yep, avocado! before you click away, read on. it doesn’t taste anything like avocado. but it has a creamy, soft, delicious texture. have i said that this slice is delicious?
the original recipe has cocoa, but i replaced it with cacao, which is much richer in flavour so i have used a little less.
what you need
2 cups almond meal
1 cup almonds
4 tbsp cacao powder
1/2 cup cacao butter or coconut oil
1/2 cup agave (as much as needed)
1 cup cacao powder
2-3 avocados, mashed
1/2 cup agave
1 tsp vanilla
1 tbsp lucuma (this is a sweetener, you can leave it out if you don’t have any)
4 drops peppermint oil or 2 teaspoons vanilla essence
shredded coconut to decorate
what to do
combine all of the crust ingredients in a food processor and process until dough like. some of the almonds will still be in pieces.
press into a pan and refrigerate for an hour
process all ingredients in a food processor until nice and creamy
spread over the crust. top with shredded coconut
refrigerate for another hour
slice and serve
you will need to keep the slice refrigerated
try this and let me know what you think!