Printable Version

Raw Raspberry Fudge Cake



5 cups walnuts

1 cup carob powder

¼ teaspoon sea salt

26 Medjool dates


10 Medjool dates

¼ cup Yacon syrup

¼ cup raw honey

2 avocado

2/3 cup raw cacao

For Filling and Topping:

1 pint fresh raspberries (frozen can also be used if fresh are not available)

Cake Instructions:

Place walnuts, carob, and sea salt in a food processor and blend until just coarsely chopped. Add dates and blend until smooth and fudgy. Remove from food processor and divide into 2 balls. Pat each ball out until it is shaped into a cake layer. Set aside.

Frosting Instructions:

Place dates, Yacon syrup and honey into food processor and begin to process. Add avocados and continue to process. Add cacao and process until you have a creamy fudgy frosting. You will be amazed at the wonderful frosting this makes.

To assemble cake:

Place one cake layer on a flat serving plate. Frost the top of this layer with ½ the frosting. Cover with raspberries. Stack the second layer on top and frost the sides and top with the remaining frosting. Decorate top with raspberries. You may serve immediately or place in refrigerator. This cake is very rich so I cut it into smallish pieces.





You may also freeze this cake. For freezing, I cut the cake into individual pieces and place them in the freezer (without wrapping). Once the pieces are frozen I wrap them and store them in an airtight container. Freezing first before wrapping the pieces keeps the cake intact without the frosting sticking to the wrap. To thaw, unwrap your slice and then let thaw.

Secret: I have been known to eat this cake while it is still frozen. It is so yummy.


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