Time
Calories
Servings
Place the dates, almonds and pecan nuts into a blender and finely chop.
Line the base of a springform tin (approx. 20 cm diameter) with baking paper. Add the date and nut mixture to the tin and press down firmly to form a base. Place the tin in the fridge.
Peel and stone the avocados and cut them into pieces. Peel 3 bananas, cut them into pieces and mix them with the lime juice and maple syrup. Blitz everything to a fine purée in the blender and mix with the cream cheese.
Bring 300 ml of water to the boil. Stir in the agar-agar and boil for 5 minutes while stirring. Remove from the heat and allow to cool a little. Stir the liquid into the cream cheese mixture and then immediately pour everything into the springform tin. Place the tin in the fridge and allow to set for at least 3 hours. It's best to leave the cake to cool overnight.
Remove the cake from the tin. Peel and slice the last banana and use this and the pistachios to garnish the cake.
| Serving size | 219g |
| Calories | 290 per serving |
| % Daily value |
| Total Fat 12g | 18% |
| Saturated Fat 2g | 10% |
| Trans Fat 1.5g | % |
| Polyunsaturated 1g | % |
| Monounsaturated 4.5g | % |
| Cholesterol 45mg | 15% |
| Sodium 490mg | 20% |
| Total Carb. 25mg | 8% |
| Dietary Fibre 4g | 16% |
| Total Sugars 7g | % |
| Protein 22g | % |
| Vitamin C | 25% |
| Vitamin B6 | 20% |
| Vitamin B12 | 15% |
| Vitamin A | 6% |
| Vitamin D | 10% |
| Vitamin K | 15% |
| Calcium | 4% |
| Iron | 6% |
| Potassium 460mg | 13% |
| Magnesium | 15% |
| Phosphorous | 15% |
| Magnesium | 15% |
| Phosphorus | 15% |
| Selenium | 45% |
| Thiamin | 10% |
| Niacin | 15% |
| Folate | 10% |
Avocados
