Say hello to home-style frosting--fresh and not from a plastic tub. It's goodness without
guilt! This recipe uses carob to cut down on the caffeine.

Fudge Cake
3 cups dry walnuts
2⁄3 cup unsweetened cacao powder or
carob powder
1⁄4 teaspoon sea salt
1 cup pitted Medjool dates

Frosting
1⁄3 cup semi-soft pitted Medjool dates
1⁄4 cup agave syrup
1⁄2 cup ripe avocado flesh (from about 1 medium avocado)
1⁄3 cup cacao powder

Filling
1⁄2 cup raspberries

To make the cake, combine the walnuts, cacao powder and salt in the food processor
and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse
until mixed well. Shape into two stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor
and process until smooth. Add the avocado and process until smooth. Add the
cacao powder and process until smooth.

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. Serve
immediately, or place in the refrigerator for a couple hours to firm up.

The cake on its own will keep in the fridge for many weeks. The frosting will
keep separately in the fridge for 1 week. The assembled cake with raspberries will
keep in the fridge for up to 3 days.

Makes about six servings.

From the book Ani's Raw Food Desserts by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2009. Find out more at www.dacapopresscookbooks.com