Smoothie Cakes 4 Ways/BANANA AVOCADO

Ingredients

Cake Base

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt

Smoothie Filling

  • 2 cups banana
  • 1/2 avocado
  • 1/2 cup pineapple
  • 1 cup spinach
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon spirulina
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • For the decoration topping:
  • Shredded coconut
  • Mint

Steps

Cake Base

  1. In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.

Smoothie Filling

  1. In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with shredded coconut and mint, then serve.