BERRY
FUDGE CAKE
Makes about six servings (food processor required):
Ingredients:
Fudge Cake
3 cups dry walnuts (you may mix/substitute with other nuts)
2/3 cup unsweetened cacao powder or carob powder
¼ teaspoon sea salt or pink salt
1cup pitted medjool dates
Frosting
1/3 cup semi-soft pitted Medjool dates
¼ cup agave syrup or raw honey
½ cup ripe avocado flesh (about 1 medium avo)
1/3 cup cacao powder
Filling
½ cup berries
Method:
To
make the cake, combine the walnuts, cacao powder, and salt
in the food processor and pulse until coarsely mixed. Avoid over
processing. Add the dates and pulse until mixed well.
Shape
into two 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 berries. Stack the second cake on top and frost
the top and side.
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 one week.
The assembled cake with raspberries will keep in the fridge for
up to three days.
Notes:
I used 1 cup walnuts, 1 cup pecans and 1 cup oats, instead of
3 cups of walnuts.
You could also use coconut flakes as well.
If Medjool dates are not available, use the smaller variety and
soak in a little water.
