I originally posted this recipe a few years ago after watching one of my favorite young raw chef’s Andrea Primm video, “10 Minute or Less Delicious Raw Vegan Chocolate Cake!” Unfortunately, I’m unable to re-post the video here, as she no longer has it up on YouTube.com.
Of course, I always add my own twist to recipes, so this one is no different. In addition, I made a chocolate pudding frosting and spread it over the top of the cake. I called this a pound cake because the consistency is heavy and dense and more like a pound cake. It’s still moist and delicious, nutritious, and somewhat simple to make. Try it for yourself. Here’s the recipe:
Chocolate Pound Cake.
2 1/2 cups of walnuts
1/2 cup of almonds
18-20 Medjool dates (pitted)
2/3 cup cacao powder
¼ cup cacao nibs
1 tsp non-alcoholic organic vanilla extract
1/4 tsp pink Himalayan salt
Process nuts, then add the salt, then the powder and dates. Do not over process, but process till smooth and cake-like in consistency. Remove from processor and form into a loaf, and place on a plate and set aside in the fridge. You could also press the batter into a loaf pan and shape it, and set in the fridge until the pudding is ready to pour on top.
Chocolate Pudding Topping.
4-5 pitted Medjool dates (soaked)
1/2-1 tsp vanilla extract
1/4 cup agave or organic maple syrup grade B (or combine)
1/2 cup cacao powder
2-3 avocados (peeled, stoned, and mashed)
1/3 cup purified water (more or less)
few drops chocolate flavored liquid SweetLeaf Stevia (optional)
Combine all ingredients in food processor until super smooth. Remove from processor. Spread over cake, and serve.