Ingredients:
2 cups pistachios, shelled
1 cup almonds
1 cup dates, pitted
1/2 cup shredded coconut
2 ripe avocados
1/4 cup maple syrup
Zest and juice of 2 oranges no
1 tbsp orange blossom water
Pinch of salt
Directions:
In a food processor, pulse the pistachios, almonds, dates, and shredded coconut until finely ground and combined.
Press the mixture firmly into the bottom of a lined cake pan to form the crust layer.
In the same food processor (no need to clean it), combine the avocados, maple syrup, orange zest, orange juice, orange blossom water, and salt. Blend until smooth and creamy.
Pour the avocado mixture over the crust layer in the cake pan and spread it out evenly.
Place the cake in the freezer for at least 4 hours, or until set.
Once set, remove from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Serve the raw pistachio orange blossom avocado cake chilled, topped with whipped coconut cream if desired.
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