Raspberry Fudge Cake


Ingredients

Cake:

3 C dry walnuts
2/3 C cacao (or carob)
1/4 tsp sea salt
1 C pitted dates


Frosting:

1/3 C dates
1/4 C agave syrup
1/2 C ripe avocado (about 1 medium)
1/3 C cacao


Filling:

1/2 C raspberries

Directions

To make the cake, combine walnuts, cacao, and salt and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until well mixed. Shape into 2 stackable cakes of desired shape and set aside. I use wax paper between my hands and the cake to really press this together without wasting bits that would otherwise stick to my hands.

To make the frosting, first combine dates and agave and process until smooth. Add avocado and process until smooth. Add cacao and process until smooth.

Frost the top of one cake and top with the raspberries. Stack the 2nd cake on top and frost top and sides. Serve! Or, place in fridge up to 3 days.

Notes

YUMMO, dessert to live for!!!

Credit

Ani Phyo