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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Essentially a hazelnut variation of the Raspberry Ganache Fudge Cake from the book Ani’s Raw Food Desserts (Ani Phyo), found on VeganEpicurean - a wickedly sweet carob and date cake with a delicious fudge frosting is totally raw and gives you all the Omega-3s you could ever want! Read more ! Ingredients:
---cake |
3 cups hazelnuts |
2/3 cup carob powder |
1/4 teaspoon fine sea salt |
1 cup pitted dates |
---frosting |
1/3 cup pitted dates, soaked overnight |
1/4 cup agave syrup |
1 medium, very ripe avocado flesh |
1/3 cup carob powder |
Directions:
1. Combine the nuts, carob powder and salt in a food processor, and pulse until coarsely mixed.
2. Add the dates and pulse until mixed well.
3. Shape into two rounds, wrap in plastic and chill 1 hour.
4. For frosting, combine dates and agave syrup in the food processor and process until smooth.
5. Add the avocado and carob, blend completely smooth.
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