Raw Raspberry Ganache Fudge Cake

Directions

1. 1
   To make the cake, combine the walnuts, cacao or carob powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing.
2. 2
   Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape.
3. 3
   To make the frosting, combine the dates and agave in the food processor and process until smooth.
4. 4
   Add the avocado and process until smooth.
5. 5
   Add the cacao powder and process until smooth.
6. 6
   To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side.
7. 7
   Serve immediately, or place in the refrigerator for a couple hours to firm up.
8. 8
   The cake on its own will keep in the refrigerator for many weeks. The frosting will keep separately in the refrigerator for 1 week.