Lime and avocado cake with nut base

approx. 12 bits


  • 50 g dates
  • 2 dl water
  • 250 g pecans
  • 100 g walnuts
  • 1 dl coconut oil
  • 100 g shredded coconut


  • 6 large avocados
  • 2 ½ dl lime juice
  • 2 teaspoons grated lime peel
  • 50 g of sweetener SukrinSirup Gold
  • 2 dl coconut oil


  • 200 g frozen blackberries and mint leaves


  • Clean the dates of rocks and soak them in boiling water for 10 minutes. Pour off the water.
  • Have the dates in a food processor along with the rest of the ingredients. (You may need to scrape the dough down from the edge of the baking dish along the way.) Run the mixture together into a soft, coarse-grained mass. If the mass gets too rough, be careful in a little more coconut oil.
  • Set a cake, corresponding to a round spring form approx. 24 cm, directly on a cake plate.
  • Press the nut base well down on the barrel in the cake ring and set the dish with the mold in the refrigerator, in approx. 30 minutes.
  • Layer the filling of the cake while trace the cookie cutter is in the fridge.


  • Clean the avocado, and have the meat in the perfect place. Have in lime juice and lime zest.
  • Run the mixture together until it becomes smooth and smooth.
  • Hot SukrinSirup Gold and oil in a saucepan and stir this well into the avocado mixture.
  • Take the cake dish out of the fridge and pour the filling over the cake base. Seen as the shape back in the fridge overnight.
  • The day after gently remove the cake ring.
  • Decorate the top of the cake with frozen blackberries and mint leaves.
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