INGREDIENTS: ( makes 6 - 8"cake)
CRUST:
1/3 Cup Almond flour
1/4 Cup unsweetened shredded coconut
4 Medjoole dates (soak in hot water)
1 TSP melted coconut oil
FILLING:
2 Large organic avocados
3 TBS raw un pasteurised honey
1 TSP pure vanilla extract
1/3 seeds of vanilla bean
6 drops stevia
5 TBS melted coconut oil
4 TBS coconut mana / butter
Pinch of salt
TOPPING:
1 cup fresh or frozen strawberries
4 drops of stevia
1/2 TSP gelatin
DIRECTIONS:
- In a food processor combine almond meal, coconut and dates
- Add in melted coconut oil (make sure the mixture is sticky enough to press into a spring form pan)
- Press crust into the bottom of a 6" - 8" spring for pan (or into silicone cup cake cups)
- In a blender blend combine all filling ingredients except the coconut oil & mana
- Melt the coconut oil and whisk in the coconut mana making sure all the clumps are disintegrated
- Add in the coconut mixture mixing well into the rest of the filling
- Pour filling overtop of crus and place in freezer
- IN a sauce pan heat up raspberries
- Add in stevia and gelatin , mix well
- Remove cake from freezer and pour the raspberry mixture over top making sure its level
- Now place into the fridge and allow to set for min 4 hours