Chocolate Lava Cake
26th September 2018
Strawberries and Cream Cheesecake Bites
26th September 2018
Ingredients
For the Base:
- 1 cup sunflower seeds (soaked for at least 2 hours then drained)
- 1 cup nuts (I used a combination of pecans and almonds (soaked for at least 2 hours then drained)
- 1 tbsp. Coconut Flour
- 1/3 cup rice syrup, honey or agave,
- pinch of salt
Avocado Filling
- 2 ripe avocados, flesh removed
- 1/4 cup coconut oil
- 1/4 cup Coconut cream
- 1/3 cup lime juice
- lime zest of 2-3 small limes
- 1/3 cup rice syrup, honey or agave,
Yogurt Topping
- 1 cup Greek Yogurt (or Cocoyo or soy yoghurt)
- 1/3 cup rice syrup or 1/4 cup honey or agave
- 1/4 cup Coconut cream
- 2 tbsp chia seeds
- 1/4 cup lime juice
- lime zest of 2-3 small limes
Servings:
Instructions
- Line a spring form cake dish with baking paper.
- Place sunflower seeds, nuts, coconut flour, stevia, lime zest and salt into a food processor and pulse into crumbs. Process and slowly add the agave, rice syrup or honey to the mix until the mixture holds together but is still a little bit chunky. Push the dough into the base and sides of the cake tin.
- Place all the ingredients for the avocado section of the cake in a blender and blend until smooth, adding more agave, honey or rice syrup and stevia until sweet to your liking. Pour the mix evenly onto the cake crust.
- Place all of the ingredients for the yoghurt section into a bowl and mix until combined. It should be a similar consistency to the avocado mixture. Pour evenly over the avocado mixture.
