Iced Avocado Cake Recipe Video

By popular demand, here is a raw chocolate cake recipe for you, so you can see what all the fuss is about. These cakes are so nutrient-dense, one slice is a meal in itself, packed with vitamins, minerals, proteins and healthy fats. Easy to make, and even easier to eat! Remember the Hi-bar? The first raw chocolate bar to be sold in the UK (and beyond!), made with cacao nibs and brazil nuts, this is the Hi-bar in a Cake.


Difficulty LevelEasyServings4
SpecialityMain Ingredient


 Cacao nibs250 Gram
 Brazil nuts250 Gram
 Lucuma250 Gram
 Agave nectar6 Tablespoon
 Water150 Milliliter
 Raw chocolate powder30 Gram
 Agave nectar2 Tablespoon
 Water60 Milliliter
 Goji berries2 Tablespoon
 Dried cranberries2 Tablespoon

Nutrition Facts

Serving size

Calories 1326 Calories from Fat 701

% Daily Value*

Total Fat 82 g126.7%

Saturated Fat 26.6 g133%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 86.8 mg3.6%

Total Carbohydrates 138 g46%

Dietary Fiber 22.3 g89.3%

Sugars 59.2 g

Protein 23 g45.9%

Vitamin A 51.1% Vitamin C 26.4%

Calcium 20.8% Iron 23.3%

*Based on a 2000 Calorie diet


Grind up the nibs and nuts separately in a high power blender or coffee grinder. Transfer to a mixing bowl with the lucuma and agave. With your hands, mix the all the ingredients so you have an even powder. Add the water gradually, kneading the mixture into a ball with your hands. It should end up as a fairly thick dough-like consistency. Press into a springform cake tin, and leave in the fridge to set for a few hours.

To make the icing, put the avocado flesh in the blender along with the chocolate powder, agave and water. If you haven't got chocolate powder, you can substitute carob or mesquite. Blend until you have a thick cream. Once your cake is set, you can remove it from the cake tin, and spoon the icing evenly over the top and the sides. Decorate with dried goji berries and cranberries sprinkled over the top. Uneaten cake can be stored in an airtight container in the fridge for up to two weeks.