Hello to “home-style” frosting—fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty richflavor. This cake is to live for, it’s one of my favorites.
MAKES ABOUT 6 SERVINGS
FUDGE CAKE
3 cups dry walnuts
2/3 cup unsweetened cacao powder or
carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates
FROSTING
1/3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh (from about 1
medium avocado)
1/3 cup cacao powder
FILLING
1/2 cup raspberries
To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside. To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple 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 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
Recipe and photo reprinted with permission from Ani’s “Raw Food Desserts” by Ani Phyo. Ani Phyo can be found at Aniphyo.com.
