These fully raw Lemon and Avocado baby cakes are the perfect alternative for a light, creamy, citrusy and sweet dessert! They are not only super simple to make, but are free from all of the nasties that we should all be trying to avoid. A cashew biscuit base, filled with a zingy citrus layer, and topped with a light Avocado cream. It may seem a little odd to add Avocado to a raw desert but it provides for the most amazing consistency and balances the sweet and citrus flavours of the lemon filling. This desert ticks all of the boxes! From taste, texture and beauty, to its nutritionally dense profile. This plant-based dessert is easily adapted into cake/slice form by doubling the recipe – It keeps in the freezer for up to two months and is great to have stored on standby when those late night sugar cravings kick in! Yay for guilt free desserts! Note: this recipe makes 6 cupcakes, but can be made into a whole cake/slice if you double the recipe!

You will need:
Two days
6 silicone cupcake cases
High powered blender or food processor

Ingredients:
Base
½ cup soaked cashews
½ cup desiccated coconut
1 tbsp coconut oil (melted)
Pinch of Himalayan salt
1 tsp pure vanilla

Lemon filling
1 cup soaked cashews
The juice of one lemon (plus lemon rind)
1 tsp pure vanilla
1 tbsp coconut oil
1/3 cup rice syrup

Avocado cream icing
½ cup soaked cashews
¼ cup rice syrup
1 tbsp coconut oil
1 large ripe avocado
1 tsp lemon juice