Chocolate Avocado Cake

I’m always on the hunt for sweet treats we can enjoy from time-to-time, for special occasions or when those sweet cravings hit.

Because I help my clients manage their blood sugars and move away from processed refined sugars, many people mistakenly think I will tell them they can never have sugar again. Well that would be a pretty miserable existence wouldn’t it?

While some of us may be more sensitive to sugar and have to watch how often we’re eating it, I believe there is always time and space in our lives for the occasional sweet treat.

This winter my husband came home with a recipe from one of his patients for a chocolate avocado cake that has become one of our favs.

He first made it during snowmageddon – that enormous nor ‘easter that dumped about three feet of snow on Nova Scotia! While we were seeing pictures of our friends on Facebook indulging in “storm chips” (yes that’s a real thing in these parts), after shovelling we treated ourselves to “storm cake.”







This cake is a cross between a chocolate cheesecake and a chocolate mousse pie. The flavour is rich chocolate fudge, texture is creamy and smooth and it’s not too sweet. It’s quick to whip up, no-bake and keeps nicely in the fridge for a week or so.

This guilt-free chocolate cake is also dairy, gluten and grain-free. So what’s in it you ask? Mostly avocado, dates and nuts. Here’s the recipe.

Chocolate Avocado Cake

For the crust:

  • 1 cup organic unsalted pecans or walnuts
  • 1 cup raisins or pitted medjool dates (we’ve used dates both times)

Pulse nuts and dates in food processor until fully combined. Press into cheesecake pan

For the filling:

  • 2 ripe avocados – peeled and pitted
  • 2 tsp vanilla extract
  • 1/2 cup pitted medjool dates (soaked in hot water for 10 minutes and drained)
  • 1 tbsp maple syrup
  • 1/2 cup coconut oil
  • 1 cup organic cacao or cocoa powder
  • 1 cup raw unsalted cashews (soaked in hot water for 10 mins and rinsed)
  • pinch of sea salt

Blend all filling ingredients in the food processor until smooth and creamy. Pour over crust. Chill in fridge before serving. The longer in the fridge the better.

We’ve simply enjoyed the cake plain on it;s own, but it would also be yummy topped organic whipped cream, your favourite healthy ice cream or fruit.


With sweetness,

Michelle MacLean, Health Coach


  1. Susan on March 1, 2017 at 4:21 pm

    That looks delish!!

    • Michelle on March 1, 2017 at 7:37 pm

      It is try it!

  2. Andrew Cress on March 31, 2017 at 1:53 am

    This was delicious and healthy to boot. My 16 year old daughter liked it also. Will definitely make it again.

  3. Joyce on February 13, 2019 at 9:57 pm

    What could you use in place of cashews. Am allergic to them.
    Cake sounds amazing!

  4. Gloria Thompson on May 2, 2019 at 12:56 am

    it is wonderful

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