This morning I finally discovered Evergreen’s fabulous the happy raw kitchen blog. I was immediately hooked, not least because it’s featuring Ani Phyo’s incredible-looking raspberry ganache fudge cake at the moment. I had to make it as cupcakes for dessert tonight, even though it meant using 2 cups of soaked and dehydrated almonds and 1 cup non soaked walnuts (instead of 3 cups of soaked and dehydrated walnuts) . . . It looked so good that I also couldn’t resist ordering Ani’s Raw Food Desserts book online from the book depository (I love that they do free delivery worldwide for all their books: it makes it almost too tempting!) If you can’t wait for your copy of the book to arrive, here’s the recipe:
RASPBERRY GANACHE FUDGE CAKE
Makes about 6 servings
Fudge cake ingredients:
- 3 cups dry walnuts
- 2/3 cup unsweetened cacao powder or carob powder
- 1/4 teaspoon sea salt
- 1 cup pitted Medjool dates
- 1/3 cup semi-soft pitted Medjool dates
- 1/4 cup agave syrup
- 1/2 cup ripe avocado flesh (from about 1medium avocado)
- 1/3 cup cacao powder
- 1/2 cup fresh 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 2 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.