Avocado is a powerful savory fruit: it provides lush nutrient density and very versatile. High in Potassium, Monounsaturated fatty acids, fiber, and 20 different vitamins and minerals.

Raw pistachio has 25 grams of protein per cup, 104% of B6, 36% potassium, and high in fiber as well.
Medjool Dates are also high in Potassium, fiber, and magnesium to name a few.
please do not eat the whole cake in one sitting. Too much of anything is no good, regardless of nutrient density. After one serving, you will feel satisfied because of how nutrient dense this raw desert truly is. Follow up with 12ounces of water.

An exotic tasting orange blossom and pistachio raw vegan cake made with an avocado base. Oil-free.INGREDIENTSCrust:½ cup raw pistachios6 soft medjool dates, pitted1 tbsp maple syrup⅛ tsp saltFilling:2 medium avocados, de-seeded and peeled6 tbsp mapl… — An exotic tasting orange blossom and pistachio raw vegan cake made with an avocado base. Oil-free.
INGREDIENTS
**Crust:**
½ cup raw pistachios
6 soft medjool dates, pitted
1 tbsp maple syrup
⅛ tsp salt
**Filling:**
2 medium avocados, de-seeded and peeled
6 tbsp maple syrup
1 tbsp lemon juice
½ tsp orange blossom water
⅛ tsp salt
¼ cup raw pistachios
Instructions:
Place all crust ingredients, except maple syrup, into a food processorand process into a crumble. Add maple syrup and process again into a sticky crumble. Transfer this mixture into a 5″ springform pan and press into a crust along the base and sides. Place in the freezer while working on the next step.
Blend all filling ingredients, except pistachios, in a power blender until a smooth mixture forms (you may need to pause and scrape down the sides, or use your Vitamix tamper). Add in pistachios and pulse or blend so that they are not fully blended and you can still see visible specs in the filling. Transfer the mixture into your prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings. Freeze for 4-5 hours or overnight. Enjoy! Keep leftovers frozen.