I came across this recipe years ago in a local community newspaper. Considering it is grain free, vegan, refined sugar free and no baking is required, I was skeptical, but it looked darn good! So I made it for Valentine’s Day dessert that year, and….yes, instant hit! Imagine the medley of ground walnuts, chocolate, and raspberries together, yum! The sweetness is provided mainly by dates, with a little added honey. The frosting really does have that chocolate-y ooey gooey goodness to it! Along with avoiding sugar, you’ll be getting a hit of healthy fats thanks to the walnuts and avocado. So easy….you can enjoy it tonight!
Base
- 1.5 cups walnuts
- 1/3 cup cocoa powder
- 1/2 cup pitted Medjool dates (hint: soak in water for a few minutes to soften)
- dash sea salt
Frosting
- 1/3 cup pitted Medjool dates (hint: soak in water for a few minutes before processing)
- 1/4 cup honey (use raw/unpasteurized for added probiotic benefit )
- 1/2 cup ripe avocado
- 1/3 cup cocoa powder
Topping
- 1/2 cup raspberries (fresh)
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To make the base: combine the walnuts, cocoa powder, and sea salt in the food processor and pulse until coarsely mixed. Add dates and pulse until mixed well. The mixture will be lumpy, not liquid-y, but it sticks together well when pressed into a round cake or springform pan (8″).
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Place base in fridge for about 15 minutes to firm up.
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To make frosting: combine dates and honey in food processor and process until smooth (you’ll need to stop and scrape the sides a few times). Add the avocado and process until smooth. Add cocoa powder and process until smooth.
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Spread frosting over base (you may just wish to do the top, or spread on the sides as well, if you used a springform pan for the base).
Place in fridge to firm up for at least 30 minutes.
Top with fresh raspberries and enjoy!
On its own, the base will keep several weeks in the fridge.
The frosting, kept separate, will keep for 1 week in fridge.
The assembled cake plus frosting will keep up to 3 days in fridge.