Raw Avocado and Chocolate Cake

Base:
70 g almond flour
15 g coconut flour
40 g coconut sugar
20 ml coconut oil
15 ml maple syrup
30 ml oat milk
5 ml coconut aminos or a pinch of salt
30 g chopped chocolate or cacao nibs

Avocado Cream:
170 g ripe avocado (weighed without the pit)
30 g raw cacao
60 ml Vita Biosa Berry
70 ml maple syrup
45 ml coconut oil
25 ml raw cacao butter
⅛ tsp salt

Topping:
200 ml coconut cream
Fresh berries

Base:

1. Add almond flour, coconut flour, and coconut sugar to a food processor and blend together.
2. Then add maple syrup, oat milk, and coconut aminos (or salt), and blend until you get a dough.
3. Finally, stir in the chopped chocolate or cacao nibs.
4. Press the dough into a square tin (approx. 15x15 cm) lined with parchment paper. Smooth the surface with the back of a spoon or a small spatula. Set aside while you prepare the cream.

Avocado Chocolate Cream:

1. Place all ingredients except the cacao butter in a blender and blend until smooth and creamy.
2. Then add the cacao butter and blend again.
3. Pour the mixture over the base and smooth the surface.
4. Freeze for 3–4 hours before removing the cake from the tin.
5. Once the cake is frozen, dust lightly with cacao and cut into small squares

Topping:
Fill a piping bag with coconut cream and decorate the cake with coconut cream and fresh berries.

Nazli Develi is a plant-based chef, food designer, and author of several raw food and vegan cookbooks. She has developed fresh and creative recipes using Vita Biosa. She believes that Vita Biosa doesn’t just support health with probiotics and herbs - it also makes her dishes taste more dynamic, bright, and full of life.