Pistachio & Orange Blossom Raw Avocado Cake

Ingredients

Crust:

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

Filling:

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

Optional Toppings:

• Chopped pistachios for sprinkling, edible flowers (I used white Chrysanthemums for the cake in photos)

Instructions

1. In a food processor, combine all crust ingredients (excluding maple syrup) and pulse until crumbly. Add the maple syrup and pulse until the mixture becomes a sticky crumble. Fill a 5′′ springform pan halfway with the mixture and press into a crust on the bottom and edges. While you’re working on the following step, put it in the freezer.
2. In a high-powered blender, combine all filling ingredients (excluding pistachios) until smooth (you may need to pause and scrape down the sides, or use your Vitamix tamper). Pulse or mix in the pistachios until they are not completely blended and visible specks remain in the filling. Fill your prepared crust shell with the ingredients. To balance out the top, carefully smooth it out. Add whatever ornamental toppings you choose. Freeze for 4-5 hours or overnight in the freezer. Enjoy! Freeze any leftovers.

Source: Unconventional Baker

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