INGREDIENTS
6 Cups Dry walnuts or almonds grind to fine
1 1/3 Cup Raw cacao or coco powder
1/2-1 tsp Salt
2 Tbsp Vanilla Extract
2 1/2 Cups Medjool dates pitted & creamed to paste
1/3 Cup Fruit Jam for between cake layers
2/3 Cup Medjool dates pitted and creamed to paste (for frosting)
1/2 Cup Nutiva Organic Coconut Oil liquid (for frosting)
3 Tbsp Agave Syrup (for frosting)
1 Tbsp Vanilla Extract (for frosting)
1/3 Cup Raw Cacao Powder or Coco Powder (for frosting)
INSTRUCTIONS
1. Blend all cake ingredients in the food processor and mix until well integrated.
2. Separate “dough” into two equal balls. Press hal fof the mixture into a 9″ springform cake pan.
3. Spread jam over the top and press the remaining half of the “dough” on top.
4. For the frosting, blend all frosting ingredients until smooth.
5. Remove cake from springform pan, turn upside down and spread frosting over the top and sides of the cake.
6. Smooth frosting with a warmed butter knife or spreader.
7. Place fresh raspberries on top. Garnish with mint leaves.

Shanna

Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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  • lincolnhale88

    This chocolate cake is so mouthwatering and recipe also is easy it can be made in some time, I cannot resist myself from buying myself one cake right now.