I've gotten some requests to share the recipe for the raw vegan raspberry ganache chocolate bliss cake I made for Thanksgiving. It is so easy, not to mention nutritious + delicious! Everything you'd want in a chocolate cake! I adapted the recipe from Ani Phyo's raw vegan dessert book.
3 cups dry walnuts
2/3 cup Chocolate Bliss powder (available through radicalhealth.com, or just use cacao or carob powder as Ani's original recipe calls for)
1/8 teaspoon sea salt (if using regular cacao or carob powder, use 1/4 teaspoon of salt)
1 cup pitted Medjool dates
1/3 cup soft pitted Medjool dates
1/4 vanilla agave (available through radicalhealth.com, or just use regular agave syrup)
1 ripe medium sized avocado
1/3 cup + 2 tablespoons of raw cacao powder
You will also need a small carton of fresh organic raspberries.
To make the cake, pulse the walnuts, chocolate bliss, and sea salt in the food processor. Add dates and process to desired consistency. I like my cake with a little texture. If you like your's without much texture, process until everything is well incorporated, but be sure not to over process. You want the cake to stick to itself when you squeeze it in your hand. It may be necessary to add a few extra dates. Divide the mixture in half, and make two cake layers. Set aside.
To make the frosting, process the dates and agave until completely smooth. Add the avocado and process until smooth. Add the cacao and process until smooth.
Assemble the cake by placing the first cake layer on a plate or serving dish. Top with frosting, then take half of your raspberries and put them on top of the frosting. I squeeze the raspberries a little so they release some of their juice and make a nice even raspberry layer. Then place the second cake layer on top of that. Finish by frosting the top and sides of the cake and putting the rest of your raspberries on top.
Keeps in fridge for 3-4 days.