Cake mixture:
360 grams hazelnuts
700 grams chopped dates
120 grams cocoa powder
300 grams raspberries/blueberries/currants or other berries – they add acidity
Topping:
4 avocados
2 tbsp coconut oil
4 tbsp maple syrup, coconut syrup or yacon syrup
150 grams cocoa powder
How to make it?
Mix together the cake ingredients in a good mixer, then chill the batter to make it easier to shape.
Spread half of the cake 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 set in the refrigerator for 2 hours (this batter can also be made as one whole cake if you prefer – choose a cake pan in that case).
Mix the topping in a blender. First the avocado flesh, then the rest. Mix until smooth.
Spread out the topping in the bowls with a spatula.
Decorate with berries and preferably edible flowers like roses, pansies or herbs like mint or lemon balm.
Small bowls are easy to take out to eat in a basket or on a balcony.
Note however that they cannot tolerate high heat and should be enjoyed as soon as possible =).
