Date, Ginger & Nut Base
1 ½ cups dried pitted dates
1 cup slivered almonds
½ cup walnut pieces
½ cup cashew nuts
¼ cup pumpkin seeds
½ cup desiccated coconut
2 tablespoons almond butter
⅓ cup crystallized ginger, finely chopped
¼ cup raw buckwheat groats
2 tablespoons ground almonds
1 large pinch of table salt
Chocolate Fudge Icing
1 large reed avocado, very ripe, at room temperature
200 grams dark chocolate, melted
Heat the oven to 180ºC regular bake.
Roughly chop the dates and place them in a bowl. Cover with boiling water and set aside for 10 minutes to allow the dates to soften.
Place the almonds, walnuts, cashews and pumpkin seeds on an oven tray, toss together and bake for 7 minutes.
Add the desiccated coconut and return to the oven for 2-3 minutes or until the coconut is golden.
Drain the water from the dates and place in a large bowl. Add the almond butter and mix thoroughly, mashing the dates with the back of a spoon.
Add the roasted nuts, pumpkin seeds and coconut to the bowl along with the ginger, buckwheat, ground almonds and salt, thoroughly mix. The mixture should be sticky and hold together when pressed. If too dry, add 1–2 teaspoons of water.
Line the base and sides of a large loaf tin, roughly 23cm in length, with baking paper and firmly press the mixture into the tin. Place in the refrigerator while you make the icing.
Melt the dark chocolate and allow it to cool slightly. In a food processor, blitz together the avocado flesh and melted chocolate until smooth.
Cook’s tip: It’s really important the avocado is ripe and soft, if it’s hard, the fudge icing will be lumpy and not come together. If you’re finding it hard to process, you can add 1-2 tablespoons of hot water if needed.
Spoon the icing over the base and smear out evenly with the back of a spoon. Refrigerate for at least 6 hours or until firm. Use a large sharp knife to cut the slice, keep in an airtight container in the fridge for up to 4 days.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
