How to make
Remove the pits from the dates, if any and soak them in hot water for 10 minutes.
Then strain well.
Grind the oats and walnuts in a blender.
Add the strained dates to them and grind again.
Transfer the mixture into a bowl and add the coconut shavings, finely grated peel of half a lime and the carob flour (optional).
Mix well and pour the base mixture into a 8″ (20 cm) diameter cake tin with a removable bottom.
Spread the base evenly by forming a small boarder.
Refrigerate the cake base for 30 minutes while you prepare the vegan cake cream.
Melt the coconut oil in a water bath and let it cool.
Finely grate the peel of half a lime and squeeze out its juice.
Peel 3 well-ripe avocados and put them in a blender.
Add the lime juice, agave syrup (you can substitute with maple syrup to taste) and coconut oil to the avocado.
Blend until smooth.
Then add the lime peel to the cream, mix and spread it over the base of the vegan cake. Decorate the cake according to your taste.
I chose to sprinkle with some chopped almonds, pomegranate grains and coconut shavings.
Put the sugar-free vegan cake in the fridge for a few hours, preferably overnight.
