Chocolate Fudge Cake
Even during the decadent holidays, it's still
possible to stick to a raw food diet with this
BY ANI PHYO
Recipe and photo reprinted with
permission from Ani's Raw Food Desserts
by Ani Phyo, published in 2009 by
Da Capo Press: Dacapopress.com.
Ani Phyo can be found at: Aniphyo.com
MAKES 6 SERVINGS
To make the cake, combine the walnuts, cacao powder, and salt in the food
processor and pulse until coarsely mixed. Avoid over processing.
3 cups dry walnuts
2⁄ 3 cup unsweetened cacao powder
or carob powder
¼ teaspoon sea salt
1 cup pitted Medjool dates
½ cup raspberries
1⁄ 3 cup semi-soft pitted Medjool dates
¼ cup agave syrup
½ cup ripe avocado flesh
1⁄ 3 cup cacao powder
Add 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 thecacao 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.