After tiramisù my favourite cake
INGREDIENTS:
400g Sicilian Avola almonds
2 avocado
100g pure Bronte 100% pistachio paste
25g honey
100g vegan cookies
10 dates
Fresh fruits for decoration ( or be creative )
THE BASE: Break in crumbles 100g of vegan dry cookies, chop 10 dates without the seed and mix it together, add 1 teaspoon of honey and place the dough in a bak tray, in the fridge.
THE CREAM: Soak in water for 12 hours the almonds, then blend it with the avocados, the pure pistachio paste and the remaining honey.
You can add 10g raw cacao powder for an intense taste.
Add the cream to the base and put the cake in the freezer for 1 hour. Decorate with fresh fruits and crumbled cookies
