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 the cake ingredients in a good blender, then cool down the mixture to make it easier to shape.
Spread half of the cake mixture in 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 mixture can also be made as one single cake if you prefer – in that case, choose a cake mold).
Mix the topping in a blender. First the avocado flesh and then the rest. Mix until smooth.
Spread the topping in the bowls with a spatula.
Decorate with berries and edible flowers such as roses, pensee, or herbs like mint or lemon balm.
Small bowls are easy to take along for eating in a picnic basket or on a balcony.
Note that they don't tolerate high temperatures and should be enjoyed as soon as possible =).
