Chocolate Craver’s Cake
2 cups almonds, soaked 12–48 hours
2 cups pitted medjool dates
1/3 cup raw almond butter or coconut cream or cacao butter ~ optional
4 tablespoon raw cacao nibs, ground superfine or cacao powder
4 tablespoons agave nectar
2 teaspoons vanilla extract
Place the almonds in a food processor fitted with the S blade, and process into a fine meal. Gradually add the dates, almond butter, cacao nibs, agave nectar, and vanilla extract, and continue processing until the mixture is well blended and forms a ball. If you have difficulty getting the mixture to blend, add a small amount of water, as needed, to facilitate blending and achieve the desired consistency. Divide the mixture into 2 equal parts (for 2 layers), and form each part into a round cake layer, about 8 inches in diameter. Place each layer on a plate.
2 large ripe bananas, thinly sliced
Arrange the sliced bananas on top of the bottom layer, and place the second layer on top of the bananas.
Variation’s for filling:
2 large apples, peeled and cored
1C pitted dates, soaked until soft
1 tsp cinnamon powder
Any seasonal fruit of choice, apricots, peaches, mango’s, pineapple, figs, etc, blended with a dried fruit of your choice, sultana’s, raisons, apricots, figs, dates etc. Blend dated and apples together, leave slightly chunky
1 large ripe avocado
1 large ripe banana
5 pitted medjool dates
1/2 cup water
2 tablespoon raw cacao nibs, ground superfine
1 teaspoon vanilla extract
Combine all the ingredients in a blender, and process until smooth, thick, and creamy. Ice the top and sides of the cake.
1 punnet strawberries, stems removed and thinly sliced
Arrange the strawberries on the top of the cake in a spiral, covering the entire cake and overlapping slightly, or let your own imagination go Wild
Refrigerate the cake for 2–3 hours before serving.
Crust variations: Macadamia nuts & dried apricots, Pecan nuts & dried