rad and raw
The finished product, minus a slice!
Photo: Keedra Gibba

Ingredients:

Cake:

3 cups of raw walnuts

1 cup of pitted Medjool dates

1/4 teaspoon of sea salt

2/3 cups of cocoa powder


Frosting:

1/3 cup of Medjool dates

1/4 cup of agave nectar

1 medium sized ripe avocado

1/3 cup of cocoa powder

Raspberries


Instructions:

  1. Get a food processor, two plates, and a butter knife.
  2. Place the walnuts, salt, and cocoa powder in food processor and process until coarsely ground.  Be careful not to over-process.
  3. Add dates and mix well.
  4. Place half the mixture on one plate and the other half on another plate. Pat both into round cake layers and set aside.
  5. To make the frosting, place dates and agave nectar in food processor and blend until smooth.
  6. Add avocado then cocoa powder and blend until smooth.
  7. Ice one cake layer and top with fresh raspberries.
  8. Stack the other cake layer on top of raspberries.
  9. Ice the top and sides with frosting, and use remaining raspberries to top the cake.
  10. Slice and enjoy!