Ingredients
- 1 cup soft/soaked dates
- 1/2 cup pumpkin seeds
- 1/2 cup pumpkin flour
- 1/2 cup almonds
- 1/2 cup almond flour
- 1 pinch Himalayan salt
- 1 pinch sea salt
- 400 ml coconut cream
- 2 tablespoons agar-agar
- 1/2 avocado
- 1 tablespoon matcha powder
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 2 teaspoons maple syrup
- 1 teaspoon natural vanilla powder
- Raspberries
Directions
No cooking directions were provided in the recipe caption.
Frequently Asked Questions
How should I store this Matcha-Avocado Raw Cake to maintain its texture?
Since this is a no-bake, raw cake, it must be stored in an airtight container in the refrigerator. For optimal freshness and firmness, aim to consume it within 4-5 days, as the avocado and coconut cream base can soften over time.
Can I substitute the dates in this raw cake recipe?
The dates are crucial for binding the crust, which uses pumpkin seeds, pumpkin flour, almonds, and almond flour. If you must substitute, use an equal amount of soaked dried figs or prunes, as they provide similar stickiness and sweetness necessary for a no-bake base.
What is the role of agar-agar in this raw cake recipe and can I use gelatin instead?
Agar-agar is used here as the vegetarian setting agent to firm up the coconut cream filling. While you could substitute it with unflavored gelatin, remember that gelatin requires refrigeration to set, whereas agar-agar sets at room temperature, making the final chilling process slightly different.
