Mini Avocado Coconut Cream Cakes

Everything from the maple syrup to the coconut butter in these avocado cakes makes them truly amazing.


I started experimenting with dates and nuts to form crusts for cakes. So happy with the results, I've continued on that path working with different toppings and fillings.

Enjoying a sweet treat after a meal completes it. When working in Midtown Manhattan, I always get a cookie after lunch from a bakery in Grand Central station. Since I've been working on eating healthier food, I now look for treats with cleaner ingredients. 

Inspired by the creative products in the Treatmo Marketplace, I began looking for ways to incorporate more of them into homemade treats. The Philosopher's Stoneground is a new favorite. Their coconut butters and almond butters are incredibly flavorful, nutrient rich and pure. 


These avocado cakes made with coconut butter and coconut oil from The Philosopher's Stoneground, unpasteurized almonds and farm fresh maple syrup are turned these cakes into a gourmet pastry experience without the refined sugar, dairy or egg.

This is an extremely simple recipe, and the special ingredients push them over the top. 

Mini Avocado Coconut Cream Cake Recipe

The Crust

  • 1/2 cup pumpkin seeds
  • 1/4 cup raw almonds (I used Fat Uncle Farms unpasteurized almonds)
  • 4 soft medjool dates (softened)
  • 1 tsp cacao
  • 1 tablespoon maple syrup (I used Purinton Maple on Treatmo iOS App)
  • 1/2 cup melted sugar free cacao chips

The Cream

  • 2 small avocados (not too ripe)
  • 4 tbsp maple syrup
  • 3 tbsp coconut sugar
  • 1 tsp lemon juice (or you can drizzle a bit of lemon juice over each cake, just to curb browning of the upper layer of avocado)
  • 1 tsp vanilla
  • 1/2 cup coconut cream
  • 1 tbsp coconut butter (I used The Philosopher's Stoneground Ostara Coconut Butter. I had a fresh jar and added an additional 1/2 tbsp of the coconut oil that had formed at the top)
  • Shake of salt


In a blender such as a Cuisinart, blend the seeds, including almonds to a fine crumble. Add the remaining crust ingredients and blend until combined and doughy. 

Add cupcake liners to a cupcake tray. Press about a 1/2 tablespoon of dough into the bottom of each liner. Then place the tray in the fridge.

For the cream, add all ingredients to a blender (I used a Vitamix). Place cream in the fridge.

Next, melt the chocolate morsels. You can pop them into the microwave and program for 10 seconds a pop until melted. Then drizzle chocolate over the crusts in your cupcake tin. 

Add a scoop of cream to the top of each crust and place back in the fridge. 

Chill for an hour and serve! I recommend eating them while fresh, although they can be kept in the fridge for up to 3 days.

Shop almonds, maple syrup, coconut butter, coconut oil and more on Treatmo iOS App!