This no-bake cake is very fudgy and decadent yet is gluten-free, and contains no dairy, eggs or refined sugar. Like all my recipes, it is easy to make!
Ingredients:
Cake
- 2 cups raw Brazil nuts
- 2 cups raw walnuts
- 10 pitted Medjool Dates, softened in water for 10 minutes
- 1/2 cup carob powder
- 1/2 cup cacao powder
- 1 teaspoon vanilla flavoring
- 1 pinch of Celtic sea salt
Icing
- 1 ripe avocado, peeled and pitted
- 1/3 cup cacao or cocoa powder
- 6 pitted Medjool Dates, softened in water for 10 minutes
- 1/4 cup raw honey or agave nectar
Steps/Methods:
For cake: Process the dates into a paste then scoop out and set aside. Process the nuts until
crumbly, then add the dates and mix lightly. Form into a ball and press into a cake shape.
For icing: Process all the icing ingredients until smooth and creamy. Spread on the top and sides
of cake. Decorate with berries and flowers.
Additional Tips:
Cake
- 2 cups raw Brazil nuts
- 2 cups raw walnuts
- 10 pitted Medjool Dates, softened in water for 10 minutes
- 1/2 cup carob powder
- 1/2 cup cacao powder
- 1 teaspoon vanilla flavoring
- 1 pinch of Celtic sea salt
Icing
- 1 ripe avocado, peeled and pitted
- 1/3 cup cacao or cocoa powder
- 6 pitted Medjool Dates, softened in water for 10 minutes
- 1/4 cup raw honey or agave nectar
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