Choco-Avo Crunch Cake

This recipe is packed with unsaturated fats, protein, magnesium, potassium, fiber, and iron. It is also low in sugar, calorie, oil, and cholesterol. The combination of seeds, nuts, and dark chocolate chips provides a crunchy texture to the cake, while the spices add a warm and comforting flavor. This recipe serves 23 people and requires less than 25 ingredients. Enjoy! 🍰

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Cut the avocados in half, remove the pit, and scoop out the flesh into a mixing bowl.

Step 3

Add the almond flour, cocoa powder, almond milk, coconut milk, watercress, chia seeds, flax seeds, cashews, almonds, pistachios, dark chocolate chips, vanilla extract, cinnamon, nutmeg, cardamom, turmeric, ginger, and egg whites to the mixing bowl with the avocado.

Step 4

Mix all the ingredients together until well combined.

Step 5

Grease a 9-inch cake pan with coconut oil and pour the batter into the pan.

Step 6

Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Let the cake cool for 10 minutes before removing it from the pan.

Step 8

In a separate pot, boil 1.5 kilos of cocoa powder in water and let it cool down. Refrigerate the mixture until it is cold.

Step 9

Steam 1 kilo of spinach for side dish.

Step 10

Serve the cake , the chilled cocoa mixture with crushed ice, and steamed spinach.