tree_hugger

I'm sorry, I'm sorry! I didn't mean to take so long with the recipe.

Ingredients for Cake

1 1/2 cups of raw walnuts, unsoaked (I have also made this with pecans, but it is definitely better with walnuts! )

A dash of salt

10 pitted medjool dates, unsoaked

1/3 cup of cocoa or carob powder

1/2 teaspoon of vanilla extract (if you don't have any don't worry, its optional)

2 teaspoons of water

Method

Put the walnuts and salt into a food processor and process until the nuts are finely ground.

Put in the dates, cocoa / carob powder and vanilla and process until the mixture starts to stick together.

Add the water and process for a few more seconds.

Lightly spray a cereal bowl (or similar) with olive oil spray. Get the mixture and press it firmly into the bowl - I used a glass bowl which was good because I could see where there were "pockets" that needed to be pressed in more.

Chill for two or more hours, then turn upside down onto a serving dish or plate. You can eat it as is or add Chocolate Buttercream Frosting and strawberries for garnish.

Ingredients for Chocolate Buttercream Frosting

1/4 cup of pitted medjool dates, soaked

1/4 cup of maple syrup or agave nectar

1/2 tespoon of vanilla extract (again, this is optional)

1 1/2 mashed, ripe avocados

1/4 cup plus 2 teaspoons cocoa or carob powder

Method

Toss it all in your food processor and process until creamy.



One variation is to roll the dough into little balls to make truffles. I rolled these in shredded coconut and stuck them in the freezer. They were delicious, but they really need to be served chilled. They are not so nice at room temperature.