Serves 8 to 12
INGREDIENTS
For the base
For the filling
For the topping
DIRECTIONS
INGREDIENTS
For the base
- 200g or about 1½ cups coarsely ground almonds (*You can put raw almonds in a food processor if you can't find ground ones at the supermarket.)
- 200g or about 1½ cup pitted soft Medjool dates (*Because Medjool dates tend to be rather expensive, I mix Medjool with other less soft types.)
- 1 tbsp cacao powder
For the filling
- 1-2 medium avocados, pitted and peeled (*Depends on how much you want the avocado flavour to come out.)
- A handful of baby spinach (*You won't taste this at all.)
- 100g or about 1 cup of shelled pistachios
- 3 tbsp melted coconut oil
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt (I use Himalayan pink salt)
For the topping
- 3 tbsp melted coconut oil
- 3 tbsp unsweetened cacao powder
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tsp each of ground almonds and pistachios for decoration
DIRECTIONS
- Put the Medjool dates in the food processor or blender. If using with a combination of other types of dates, add a bit of hot water to soften them. Mix until a paste forms and add the ground almonds. Pulse until a rather smooth mixture comes together.
- In an 8x8-inch square baking pan lined with cling film or parchment paper, press the mixture evenly with a spatula and put it in the fridge.
- Blend the filling ingredients together until it becomes a smooth green cream. Add more spinach if desired. Spread the filling evenly over the crust.
- In a bowl, mix the topping ingredients together (except the ground almonds and pistachios) and pour the chocolate mixture over the green cream.
- Vegan dessert makers usually freeze raw desserts, but I just put it in the fridge for about 30 minutes and it comes out perfectly.
- Plate as desired. I suggest using the ground almonds and pistachios for decorations.