Batter: 360 grams hazelnuts 700 grams chopped dates 120 grams cocoa powder 300 grams raspberries/blueberries/currants or other berries – they add tartness
Topping: 4 avocados 2 tbsp coconut oil 4 tbsp maple syrup, coconut syrup, or yacon syrup 150 grams cocoa powder
How to make it?
- Blend the cake ingredients in a good blender, then chill the batter to make it easier to shape.
- Spread half of the cocoa mixture into small ceramic bowls and then sprinkle berries over the entire surface to create a middle layer. Spread the rest of the mixture (over the berries) and let it sit in the fridge for 2 hours (this batter can also be made as one cake if you prefer – then choose a cake pan).
- Blend the topping in a blender. First the avocado flesh, then the rest. Blend until smooth.
- Spread the topping in the bowls with a spatula.
- Decorate with berries and preferably edible flowers like roses, pansies, or herbs such as mint or lemon balm.
- Small bowls are easy to take outside to eat in a basket or on a balcony.
- Note that they do not tolerate high heat and should be enjoyed as soon as possible =).
