There was a time when I believed that desserts were synonymous with indulgence and guilt. Yet, my journey toward a healthier lifestyle has opened my eyes to the world of nutritious yet delightful treats. One day, while experimenting in the kitchen, I discovered the magic of avocados. They transformed a simple dessert into a creamy, dreamy delight that not only satisfies the sweet tooth but also nourishes the body. This Superfood Chocolate Avocado Ice Cream Cake is a testament to that journey—every bite is a celebration of flavor and health.
Ingredients
For the Cake Base:
– 1 cup almond flour
– 1/2 cup cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
For the Chocolate Avocado Ice Cream Layer:
– 2 ripe avocados
– 1/2 cup cocoa powder
– 1/2 cup maple syrup (adjust based on sweetness preference)
– 1/4 cup almond milk (or any plant-based milk)
– 1 tsp vanilla extract
For Topping:
– 1/4 cup dark chocolate chips (preferably 70% cacao or higher)
– Fresh berries (strawberries, raspberries, or blueberries)
– Optional: Chopped nuts or seeds for extra crunch
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, combine the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt. Stir until the mixture is smooth and well combined.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let it cool completely.
While the cake is cooling, prepare the chocolate avocado ice cream layer. In a blender or food processor, combine the ripe avocados, cocoa powder, maple syrup, almond milk, and vanilla extract. Blend until you achieve a silky smooth consistency, scraping down the sides as needed.
Once the cake has cooled, spread the chocolate avocado mixture on top of the cake base using a spatula. Smooth it out evenly, creating a luscious layer.
Place the cake in the freezer for at least 2 hours, allowing the ice cream layer to set firmly.
Before serving, melt the dark chocolate chips in a microwave or double boiler. Drizzle the melted chocolate over the top of the cake. Garnish with fresh berries and nuts or seeds if desired.
Slice into generous pieces and enjoy the indulgent, guilt-free delight of your Superfood Chocolate Avocado Ice Cream Cake. This dessert not only tastes divine but also brings a sense of fulfillment, knowing it supports your health journey. Each slice is a reminder that you can enjoy dessert without compromising on nutrition.