Here’s to celebrating life. Wether it’s earth day or any other given day.
Take a moment to realise how lucky you are and then you have a reason to celebrate, with a chocolate avocado cake for example. As you probably know by now, I could exist off of only avocados, raw cacao and cashews. The three alone are phenomenal but together, just heaven on earth. And as I like to treat myself and my loved ones with rich chocolate-y goodness, this creation is no exception. The crust makes very delicious balls too & the filling can be turned into a cold mousse or even ice cream. Yes and cheers to that.
As I get older, the things I am celebrating or lets say appreciating more, are becoming simpler and subtle with each passing season. The more I learn and turn inwards, the more profound and different I see each day, event, person and gifts. It’s my “Yoga off the Mat” – to be able to witness, appreciate, worry about less and love more.
So, there doesn’t necessarily need to be a big event to celebrate. It could be just the fact that I am able to afford a nice vacation with a job I really enjoy doing. It also ha a lot to do with gratitude. And every time we are grateful, even for the smallest things, we gain so much perspective. That is to be celebrated! Are you with me?
OK, now you can go in the kitchen, search for your (hopefully) ripe avocados and make that rich chocolate yumminess of a cake. Enjoy the heck out of it, please!
RAW CHOCOLATE AVOCADO CAKE
1 1/2 cups dates, pitted
1/2 cup pine nuts
1 cup cashews (or brazil nuts)
1 tsp coconut oil
1 tbsp flax seeds
1 tbsp raw cacao
2 ripe avocados
2-3 tbsp raw cacao
1 tbsp cashew butter
1 tbsp liquid of a chickpea can
2 tbsp maple syrup or rice syrup
a pinch of salt + vanilla
1. Prepare a small round or rectangle (which is able to go in the freezer) with baking paper.
2. Mix the dates and nuts together in a food processor. Add the other ingredients until it becomes a sticky, crumbly crust. Press it into the form.
3. Peel the avocado, add all of the ingredients into your food processor. Mix until a mousse-like cream develops. Adjust the sweetness and the amount of cacao, if you are into a dark rich experience. Spread the filling onto the crust.
4. Cover and leave in the freezer for 2-3 hours or over night – take it out and into the fridge, one hour before serving.
5. Top it with crushed frozen raspberries and raw cacao nibs. I added some flowers for the looks and mini coconut balls. Enjoy!