I started making this recipe last summer, after realizing that avocado, banana and chocolate was a great combo, and that they together make the most amazing, creamy, luscious chocolate mousse. I then proceeded to making a cake out of it, with a chewy and sweet oat-nut crust and raspberries on top. This wonderful cake has become one of my absolute favourites because it tastes delicious and is pretty much guilt-free. Oats, almonds and coconut for a yummy crust filled with protein and fibre, a silky-smooth, velvety chocolate mousse on top, filled with healthy fats from the avocado, melted dark chocolate and coconut cream, it’s the perfect cake/snack/breakfast/mood-booster/study-food/whatever! And by the way, dark chocolate is filled with antioxidants, and bananas with potassium, which both appearently improve your learning abilities or something.. Perfect for the upcoming exam period:) You can make the whole cake, or just the filling alone as a chocolate mousse dessert.
Now less talking and more caking!
Ingredients for the crust:
2 dL rolled oats – gluten free for gluten free version
2 dL raw almonds
1 dL shredded coconut (kokosmasse)
8 small, fresh, soft dates
2-3 tbsp GF oat milk or water
a sprinkle of salt
Ingredients for the filling:
1 medium sized avocado (or 1 cup frozen avocado cubes, thawed)
1 large yellow banana – must be ripe, can be spotty as well
1,5 dL coconut cream (put full-fat coconut milk in the fridge for 30 minutes or more and then scoop out the solid part on the top)
100 grams dark chocolate – dairy free for vegan. Cocoa percentage: I use 85%, but whatever you like or have at home is fine:)
a tiny sprinkle of vanilla powder
4-7 small, soft, fresh dates – depending on the ripeness of your banana and the sweetness of the chocolate, as well as your own preference ofc.
optional: 0,5 dL coconut oil – I didn’t use this, but my slices din’t keep their form perfectly, so use this for a firmer filling
optional: 1 small pack of preferably large raspberries (about 125/150 grams)
Method:
- Add the almonds to a food processor and mix until they’re well chopped. Add the rest of the ingredients for the crust (oats, shredded coconut, dates and salt) except for oat milk/water.
- Mix until well combined and then add a tablespoon of either oat milk or water at a time while the mixture gets stickier. The goal is to have a crust which sticks together and can be squeezed out in a bread tin with parchment paper which you should prepare just about now. Once the form is ready, squeeze the mixture out in it, and up along the sides. Remember, there will be quite a bit of filling, and the crust should keep it inside, so do squeeze it all the way up. Put in the freezer while you prepare the filling.
- Fill the bottom of a pot with about an inch/3 cm of water and heat over medium heat. Place a glass bowl over the pot and add the chocolate to the bowl (see picture below). Let the chocolate melt and stir occasionally with a fork.
- While waiting for the chocolate to melt, add the avocado, banana, coconut cream, dates (start with four) and vanilla powder to the food processor. Blend until creamy and smooth. Once the chocolate is melted, take the glass bowl off the pot and let it chill for about 5-10 minutes. Once cooled, add the chocolate to the avocado mousse and mix until you have a lovely chocolate mousse kind of consistency.
- Sample the mixture. Is it sweet enough or does it need a few more dates? Add one date at the time and mix until you’re satisfied with the level of sweetness. Take the crust out of the freezer and put the chocolate mousse filling into it.
- If using raspberries, wash them and let them drain before carefully and with a sharp knife, slicing them in half lengthwise. Gently cover the top of the chocolate mousse with the raspberry pieces, with the inside facing up (see pictures below). The raspberries add a fresh and tart flavour, as well as make the pie look stunning. With the raspberries on top, your cake is ready for a summer party, a garden party, birthday party, whatever. Point is, it looks great. Put it all in the freezer and Bob’s your uncle. Leave it there for idk, half an hour? One hour? Then take it out and put in the fridge, or leave on the counter if planning to serve quite soon. Slice it up, enjoy it, love it, and post a picture of it on Instagram with a #greenwolff !
- Remember, there’s both avocado and banana in the cake (things that go brown), so if not planning to finish the cake the same day or the day after, you should freeze it.
- Here are my pictures:)
The avocado cream was quickly swooped in darkness..
Chocolate pie everywhere!
