Bridget's No-bake Avo Cake Slice

Gluten free | Refined Sugar free | Dairy free | Plant based | Raw
Makes 1 cake or 8-10 portions

Why its delicious

The texture of this cake slice is phenomenal. Smooth and silky, it mimics a cheesecake whilst being dairy- and refined sugar-free. The natural sweetness of the ingredients provides all the flavour necessary for this healthy treat.   

Helpful hints and tips

This cake slice is simple to make, with only one major watch point: make sure your avocados are just ripe, not overripe. I used 3 medium-sized avocados to get enough ripe flesh, but you may need more or fewer, depending on the size of your avocados. 

Ingredients

Base
140 g (4.9 oz) roasted macadamia nuts, blanched almonds or pecans
80 g (2.8 oz) fresh pitted dates, roughly chopped
80 g (2.8 oz) prunes, roughly chopped
40 g (1.4 oz) desiccated coconut
1 tbsp coconut oil, melted

Filling
400 g (14.1 oz) ripe avocado flesh
2 limes, zested and juiced
125 g (4.4 oz) unsweetened coconut yoghurt
1 tbsp Sweet as Fibre Syrup
100 g (3.5 oz) tahini or natural unsweetened peanut butter
Pinch Himalayan salt

Method

Line a 20 cm  (8-inch) springform cake tin with baking paper on the base and sides. 

Using a food processor, blend the nuts, dates and prunes until finely chopped. Stir the coconut and coconut oil into the nut mixture, then firmly press the mixture into the base of the cake tin. 

Add all the filling ingredients to the food processor and blend until smooth.  

Spoon the filling onto the base and smooth it out with a spatula. 

Cover the cake tin with cling film, then place it in the freezer for 4 hours, or allow it to set overnight in the fridge before slicing and serving. 

Store the cake slice in the fridge for up to 1 day before using.