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I was at a raw food class sponsored by our local health food store, the first time I tasted this cake. I could not believe my taste buds! It was like eating a warm frosted brownie, fresh out of the oven!
Equipment:
Food Processor
Small Mixing Bowl
Ingredients:
1 1/2 cups raw walnuts
dash of sea salt
10 pitted medjool dates
1/3 cup unsweetened carob powder
1/2 tsp vanilla extract (optional)
2 tsp water
raspberries or strawberries, for garnish (optional)
Directions:
- Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground.
- Add the dates, carob powder and optional vanilla and process until the mixture begins to stick together. Add the water and process briefly.
- Transfer to a serving plate and form into a 5 inch round cake.
- Decorate the cake with fruit before serving, if desired, or try the frosting recipe below.
Note: Covered with plastic wrap, Carob Cake will keep for three days in the refrigerator or two weeks in the freezer.
CAROB FROSTING *
No one will know that avocado is what makes this frosting oh, so creamy!
Ingredients:
1/4 cup pitted medjool dates, soaked (about 20 minutes)
1/4 cup pure maple syrup or agave nectar
1/2 tsp vanilla extract (optional)
3/4 cup mashed avocados (1 1/2 avocados)
1/4 cup plus 2 Tbsp unsweetened carob powder
Directions:
Place all the ingredients in a food processor fitted with the S blade and process until creamy.
“Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet
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