Left Continue shopping
Your Order

You have no items in your cart

Raw Avocado Cake

Raw Avocado Cake

Native to Hiroshima, Japan, Satoko Kojo, also known as "Coco," rediscovered her passion for cooking when she was introduced to doTERRA essential oils. Self-taught and driven by her passion, Coco opened an organic raw vegan restaurant in Hiroshima. While operating her restaurant, she held cooking classes and promoted health related workshops for green smoothies and ayurveda cooking. She also worked in the kitchen of a five-star vegan restaurant in Taipei, and was featured in a magazine based in Hiroshima. While there, she hosted her own radio show and two television shows about health, wellness, and nutrition. Today, Coco is living her dream in Taipei, where she continues to hold cooking classes and workshops, and provides recipes for various cafes and shops.


Rich and fudgy, this cake made with avocados is so tasty you won’t believe it’s healthy. 


Ingredients
Crust
3–4 pitted dates
¼ cup shredded coconut
¼–⅓ cup almonds
½–1 teaspoon water
Pinch of sea salt
1 teaspoon melted extra virgin coconut oil
1 drop  Lemon, Lime, Wild Orange , or Grapefruit oil


Filling
1 large avocado
4 tablespoons agave syrup or
3 tablespoons maple syrup
3 tablespoons water
1–1 ½ teaspoon pure vanilla extract (optional)
1–2 drops doTERRA Lemon, Lime, Wild Orange, or Grapefruit oil
5–6 tablespoons melted extra virgin coconut oil


Instructions

Crust

  1. Grind first five ingredients in food processor until it turns into a dough.
  2. Add extra virgin coconut oil and essential oil, then grind into a mixture until it holds together when pressed in your hand. Press into the bottom of a mini springform pan.
  3. Put mixture in the fridge while preparing the filling.

Filling

  1. Blend first five ingredients in a blender until completely smooth and creamy. Make sure to give it enough air so it becomes very creamy.
  2. Add coconut oil and essential oils and blend again.
  3. Take crust out of the fridge and pour in the filling.
  4. Return to the fridge and chill until firm (about eight hours).

Tip: Use a springform pan that has a bottom you can separate from the mold. Prepare two sets and use one bottom to press the crust evenly.

Read more
Apple Cake with dōTERRA Cinnamon

Apple Cake with dōTERRA Cinnamon

Enjoy this vegan apple cake with breakfast or as a dessert.  This healthy alternative to traditional sugary teacakes has a nice autumn flavor and goes well with a warm mug of apple cider. 

Ingredients
1 ½ cups all purpose flour
2 ½ tablespoons baking powder
¾ cup raw sugar
½ cup olive oil
½ cup orange juice
½ cup walnuts
2 small apples, grated
1 tablespoon ground cinnamon
1 drop Cinnamon Bark oil

Instructions

  1. Preheat oven to 350° F. Lightly coat cake tin with olive oil.
  2. Juice orange in bowl and set aside.
  3. In a separate bowl, mix together flour, ground cinnamon, and baking powder. Set aside.
  4. Grate the apples. Set aside.
  5. In a large bowl, add sugar, olive oil, and Cinnamon Bark oil. Mix together using a handheld or free-standing mixer.
  6. Add the flour mix and the orange juice to a bowl with sugar and oil alternatively and keep mixing.
  7. Add the apples and the walnuts and fold in gently with a spoon until just combined.
  8. Pour the mixture into baking dish and bake for 45 minutes (or until a toothpick can be inserted and removed clean). Slice and enjoy.

Tip: The mixture will look a little dry until after the apples are added. This cake is best right out of the oven, but is good for a week.

Read more