Raw Pistachio & Avocado Cake

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Unconventional Baker.

INGREDIENTS

For pistachio butter

• 2 cups pistachio nuts (260g)
• 1/4 teaspoon pink Himalayan salt (optional)

For crust:

• ½ cup raw pistachios
• 6 soft medjool dates, pitted
• 1 tbsp maple syrup
• ⅛ tsp salt

For filling:

• 2 medium avocados, de-seeded and peeled
• 6 tbsp. maple syrup
• 1 tbsp. lemon juice
• ½ tsp orange blossom water
• ⅛ tsp salt
• 1 tbsp. pistachio butter
• ¼ cup raw pistachios

Optional Toppings:

• Chopped pistachios for sprinkling, edible flowers.

INSTRUCTIONS

• Start by making pistachio butter
• Place pistachios and salt in the NutraMilk container
• Press Butter cycle, set for 5-6 minutes
• Press Start
• Open the container if necessary, set for an additional 1-2 minutes for a creamier butter.
• Place all crust ingredients, except maple syrup, into the NutraMilk and process into a crumble. Add maple syrup and process again into a sticky crumble. Transfer this mixture into a 5″ springform pan and press into a crust along the base and sides. Place in the freezer while working on the next step.

• Blend all filling ingredients, except raw pistachios, in the N utraMilkuntil a smooth mixture forms (you can also use a hand blender). Add in pistachios and pulse or blend so that they are not fully blended and you can still see visible specs in the filling.
• Transfer the mixture into your prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings.
• Freeze for 4-5 hours or overnight. Enjoy! Keep leftovers frozen.