Raw Raspberry Cacao Fudge Cake
Quick to make and quicker to disappear, this rich, decadent fudge cake is made with all raw, whole ingredients, packing lots of nutrition and no sugar or dairy. Save all of your date-soaking water—you’ll only need about 3/4 cup for the cake, but store the rest in a jar in your fridge and use it to sweeten tea, oatmeal, etc. Thank you Misha and Tosca for the inspiration!
Raw Raspberry Cacao Fudge Cake
Yield: 1 double-layer, 8-inch cake (about 12 servings)
Cook Time: 45 minutes
Ingredients:
- 3 cups walnuts
- 1 cup unsweetened cacao powder, divided
- 1/4 teaspoon sea salt
- 12 pitted medjool dates, soaked for 1 hour and divided (water reserved)
- 1/4 cup honey
- 1 tablespoon coconut oil
- 1/2 cup ripe avocado (about 1/2 medium avocado)
- 2/3 cup fresh raspberries
Directions:
- Combine walnuts, 2/3 cup cacao powder, and salt in a food processor; pulse just to a coarse meal. Add 9 dates plus 1/4 cup of their water; mix until dough comes together. If it is still dry, add additional date water one teaspoon at a time. Divide dough and press each half into the bottom of two parchment-lined, 8-inch pie pans. Place both in the refrigerator.
- To make the frosting, combine remaining dates plus 1/4 cup of their water, honey, and coconut oil in the food processor; blend until smooth. Add avocado and remaining cacao powder and puree to a thick, fudge-like frosting, about 2 to 3 minutes.
- To assemble the cake, gently tap both halves out of pie pans and onto a work surface. Spread an even layer of frosting over one half and distribute raspberries over top. Cover with just enough additional frosting to create an even filling. Line up edges of the second cake with the first and stack on top. Cover top and sides with remaining frosting.
- Refrigerate 20 minutes to 1 hour before serving. Will keep for 2 days in the refrigerator—if it lasts that long.