3 cups dry raw walnuts
2/3 cup unsweetened cacao powder or carob powder
¼ tsp sea salt
1 cup pitted Medjool dates
Combine the walnuts, cacao powder, and salt In a food processor and pulse until coarsely mixed. Avoid over processing.
Add the dates and pulse until mixed well.
Divide in two portions and shape each one into two stackable pieces of desirable shape and set aside.
1/3 cup semi-soft pitted Medjool dates
¼ cup agave or maple or coconut syrup
½ cup ripe avocado flesh (about ½ medium avocado)
1/3 cup cacao powder
Water to achieve creamy texture
Combine the dates and syrup in the food processor and process until smooth.
Add the avocado and process until very smooth.
Add the cacao powder and process until well blended.
Add 1 tsp or more of water for creamy spreadable finish.
1 Cup of Raspberries
Frost the top of one of the cake pieces with half the frosting and top with few raspberries.
Stack the second cake on top and frost the top and sides.
Decorate with remaining raspberries.
Serve immediately, or place in the refrigerator for a couple of hours to firm up. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for a week. The assembled cake with raspberries will last up to 3 days refrigerated.
Recipe and picture by Luzy Perez AKA Luzy in the Raw with Almonds