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Raw Chocolate Fudge Birthday Cake

  • 2 Cups Walnuts
  • 1 Cup macadamia nuts
  • ¼ Teaspoon Sea Salt
  • 18 Pitted Dates
  • ¾ Cup cocoa powder
  • ¼ Teaspoon Cinnamon
  • 1 ½ Teaspoons Vanilla Extract
  • 3 Teaspoons ionized alkaline water or spring water

Directions: Sprinkle 6 inch cake pan with shredded coconut and set aside. Blend walnut and macadamia nuts in the food processor with the S blade until finely ground. Add the dates and mix until the dates and nuts stick together. Add the rest of the ingredients and mix well. Pour the mixture into the cake pan and press down. Cut around edges of cake pan with butter knife to remove. Put plate on top of cake and flip over to frost.
Chocolate Mint Frosting

  • 1 cup cocoa powder
  • ¾ Cup raw agave – dark agave works well for this recipe
  • 2 ½ Tablespoons coconut oil – melted
  • ¼ Cup Fresh mint leaves (you can use ½ -1 teaspoon of mint extract or essential oils if you can’t get fresh mint leaves)
  • 1/8 Teaspoon Sea Salt

Directions: Blend all ingredients until smooth
Top with your choice of: Walnuts, almonds, mint leaves, raspberries, edible flowers, etc.

By: Katy Joy Freeman, Raw Food Chef


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