Happy St. Patrick's Day to all who celebrate! Whether you are of Irish descent or not, Saint Paddy's Day is a great occasion to add raw greens to your menu.
To celebrate, I created a very tasty Savory Raw Vegan Super Green Avocado Cake with a delicately spiced crust. It is grain free, lactose free, perfectly raw, vegan, and quite easy to make. Give it a try.
Ingredients:
for the crust
- 1 cup activated nuts of your choice (I used organic pecans)
- 4 sun dried tomato halves, re-hydrated
- 2 medjool dates, pits removed
- 2 Tbsp virgin olive oil
- freshly pressed juice of 1/2 lemon, add more if needed
- 1/4 cup chopped fresh flat leaf parsley
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp ground cloves
- pinch ground caraway
- 1/4 tsp Celtic sea salt
- freshly ground black pepper, to taste
for the filling
- flesh of 3 avocados
- 1/4 cup supergreens powder
- 1/4 cup virgin olive oil
- 1/8 cup virgin coconut oil, melted
- freshly pressed juice of 1/2 lemon, add more if needed
- 1 Tbsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp Celtic sea salt
- 1 Tbsp sunflower lecithin (optional)
- freshly ground pepper, to taste
- micro-greens for garnish
Method:
- In a food processor or a blender process all the crust ingredients into a fairly sticky dough. Adjust the taste as needed. Transfer the dough into a springform cake pan (I used a 4.5 inch pan) and spread it evenly in a thin layer.
- Cover the pan with a beeswax cloth or a cling wrap, and place it in the fridge.
- Using a blender or a food processor blend the avocados, supergreens powder, and lemon juice into a smooth mass. Add spices and blend again. Add olive oil and the melted coconut oil, blend again. Adjust the taste to your personal liking.
- Remove the springform cake pan from the fridge. Pour out the avocado filling and smooth it out evenly using a bent pastry knife. To settle the mixture in the pan and to remove air pockets, gently tap the pan against the
countertop. Smooth out the surface as needed. Save some of the green mass. You might need it to repair any "defects" that might occur while the cake is being released from the springform pan later on.
- Cover the cake form with beeswax cloth or a cling wrap and place it in the fridge for at least 4 hours. To speed up the process, place it in the freezer for at least one hour or until perfectly set but not deep frozen. You can freeze it but it will take a bit longer to make it "palatable" before serving.
- Remove the cake from the fridge and gently release it from the springform pan. Repair any damaged edges with the reserved green filling. If you decide to chill the cake in the freezer, take it out about 30 minutes before serving. Decorate with micro-greens, cut into wedges, and serve right away with a green mixed salad or on its own, as an appetizer. Enjoy in good company!
Tip: Consume quickly! The green filling will oxidize and turn brown.
This was my first attempt at this delicacy and I like the outcome, but I have to admit that the green filling needs a slight adjustment in texture. Next time I might try a raw, cultured cashew nut cheese and avocado filling to make it even more creamy and slightly more compact. But then, that will be a completely different cake.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023