Raw Chocolate Avocado Cake

We have some folks with allergies in the office and that makes it difficult for us to splurge on desserts that contain:

• Flour
• Sugar
• Eggs
• Dairy

I am a big fan of raw food and was met with surprise when I mentioned to my colleagues that I made a raw chocolate cake, from Avocado, that was almost too good for words. So to mute their surprise I made one and brought it in for them to try.

The mention of an Avocado chocolate cake usually results in people making a face that suggests they're thinking of a big green cake with chocolate chips or something altogether more monstrous and horrible tasting. Well they couldn't be more wrong, this thing tastes divine and looks even better. I found the recipe in a book called Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet (Google Books, Amazon).

It involves using two separate recipes:

• One for Coconut Crust (Page 145)
• The other for Chocolate Mousse 9 (Page 160)

Note that I used Agave Nectar rather than Maple Syrup, I love the sweetness of Agave Nectar and was able to find organic nectar easier than organic maple syrup.

I think everyone here in the office was pleasantly surprised as to how tasty it was and I'll definitely be making another one soon. And when I say tasty I mean real tasty; this is one rich tasting, dairy free, raw chocolate cake.