Nutty Cakes With Chocolate-oats Cream (Flour, Sugar & Baking Free, Vegan)

Today we’re cooking very healthy and tasty cakes.

Very delicate, without sugar, without flour, with a stunning chocolate avocado cream and “milky” oats filling. 

Who would have thought that such simple ingredients could give such a tasty result!

That’s what I call a perfect dessert!

By the way, even the kids for whom sweets are usually forbidden can eat these cakes. This kind of sweet is welcomed! For those who find it expensive to buy pecans, you can replace them with almonds or walnuts.

For lovers of more sweeter options, I recommend decorating cakes with melted chocolate.

Ready? Set? Let’s go cooking!

We will need: (12 pieces)

For the base

1.5 cups (1 cup-250 ml) of pecans

1/2 cup of coconut flakes

10-12 large, soft dates

1/2 tsp dry ginger (can be more)

For oats cream

3 large dates

3/4 cups of oats

2/3 cup of coconut milk

1 tbsp. coconut oil

For chocolate cream

1 large avocado

1/3 cup of milk

6-8 tbsp. of sugar-free cocoa powder

1 tbsp. of coconut oil (optional)

Grind the nuts and coconut flakes.

Add ginger, dates to form a soft mix. Put 1/2 of the composition on the bottom of the mold.

Mix everything for oats cream. It should be a thick cream.

Pour it over the nut layer. Put it in the freezer for 30 minutes and take it out.

Mix everything for the chocolate cream.

You should get a homogeneous chocolate composition.

Cover the oat layer with it. Put the result in the freezer for 1 hour and take it out.

Cover everything with the remaining nut mixture. Done! Put it in the freezer until it sets.

Take it out 15 minutes before serving. Tasty and healthy!

Bon appetit!