Raw Chocolate Cake

🧂 Ingredients

• 1/2 cup walnuts [/see-walnuts]

  (60g)
• 1/2 cup agave nectar [/see-agave-nectar]

  (160g)
• 1 small apple

  peeled, cored and blended (70g)
• 1/4 cup brewed coffee

  or coffee substitute (60ml)
• 1 tsp vanilla vodka

  or vanilla extract
• 1/2 tsp lemon juice
• 1/8 tsp salt [/see-pink-salt]
• 1/2 cup cacao powder [/see-cacao-powder]

  (50g)
• 3/4 cup coconut flour

  (115g)
• 2 large avocados

  (300g)
• 1/2 cup agave nectar [/see-agave-nectar]

  (160g)
• 1 tsp vanilla vodka

  or vanilla extract
• 1 tsp lemon juice
• 1/8 tsp salt [/see-pink-salt]
• 1/2 cup cacao powder [/see-cacao-powder]

  (50g)
• 2 tbsp shredded coconut rainbow sprinkles [/recipes/all-natural-homemade-rainbow-sprinkles/]

Instructions

• 1 Pulse walnuts in a food processor until finely ground and set aside.
• 2 Add agave nectar, apple, coffee, vanilla, lemon juice and salt and process until
  smooth and well combined.
• 3 Add the ground walnuts and process again until smooth.
• 4 Add the coconut flour and pulse until mixture is thick and dough-like.
• 5 Press half of the batter firmly into a 15cm springform tin. Remove tin from cake
  and place cake on dehydrator tray. Repeat with remaining batter.
• 6 Dehydrate cakes for about 2 hours until surface of cakes is firm and dry.
• 7 Place frosting ingredients into a blender (or food processor) and blend until
  smooth.
• 8 Place one cake on a plate and spread a layer of chocolate frosting over the top.
• 9 Place the second cake on top of the first, and cover the entire stack with
  chocolate frosting.
• 10 Sprinkle cake with coconut rainbow sprinkles.
• 11 Refrigerate overnight to allow the cake to set firm (optional), and then slice.
• 12 Cover leftover cake and store in the refrigerator for up to 4 days.

Nutrition Info