Raw Pistachio & Avocado Cake

dairy free gluten free paleo vegan

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.



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