June 2, 2013 Looks can be deceiving
Although it isn’t the prettiest cake I’ve ever made, this raw chocolate ginger frosted cake is really something to celebrate. It is so healthy (high in protein, fiber, omega-3s, vitamins, and minerals) yet it doesn’t sacrifice any flavor. I’d highly recommend this cake to any chocolate lover looking to satisfy their sweet tooth with a healthier alternative to the more traditional chocolate cake.
Raw Chocolate Ginger Frosted Cake:
- 1 cup almonds
- ¾ cup walnuts
- ¼ cup raw cacao powder
- ¼ tsp high quality sea salt
- 1 tsp freshly grated ginger
- 3 Tbsp coconut nectar (can replace with maple syrup… NOT agave)
- 5 Medjool dates, pitted
- 1 tsp vanilla extract
Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish.
- ¾ cup avocado flesh
- 3 Medjool dates, pitted
- 2 Tbsp raw cacao powder
- ¼ cup coconut nectar (can substitute with maple syrup… NOT agave)
For the frosting, put all the ingredients for frosting in the food processor, or vitamix, and blend together.