Red Velvet Cake



130 gr. medjool dates,

130 gr. walnut meal,

2 tablespoon walnut oil,

1/8 teaspoon salt

Cashew cream:

4 tablespoon lemon juice,

170 gr. raw cashews, pre-soaked,

2 tablespoon maple syrup,

1/2 teaspoon vanilla extract,

1 tablespoon coconut oil

Avocado layer:

organic 40 gr. cocoa butter,

260 gr. avocado,

4 tablespoon lemon juice,

2 tablespoon maple syrup,

2 drops of doterra peppermint oil


4-5 tablespoon lingonberry powder ,

3 tablespoon quinoa pops.



1.Place all crust ingredients into the food processor, mix on high speed until get dough.

2.Line a parchment paper into spring form pan. Transfer dough in the pan. Press with your hand, flatten out.

3.Place all cashew cream layer ingredients into the blender, mix for about 10-12 minutes until completely silky.

4. Pour mixture over the crust. Place it in the refrigerator while making avocado layer.

5. Using a double boiler, melt cocoa butter. Pour in the food processor. Add all remaining ingredients and mix on high speed until get creamy texture.

6. Pour mixture onto the cashew cream layer. Using a spatula, give a silky shape.

7. Sprinkle lingonberry powder over the cake. Decorate with quinoa pops.

8. Keep in the refrigerator at least 4 hours before serving.


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