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January 26, 2010

Raw Double Fudge Brownie Cake

Inspired by The Voracious Vegan

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W and I attended a Native American Indian Pipe Ceremony on Saturday and had a fabulous time. It was a spiritual prayer circle or sorts, and the ceremony was very moving. It was a time for being present, with like-minded people, and putting our intention out to the Universe.

Afterward, we had a potluck dinner. I brought my Celery Root Soup with Granny Smith Apples and this Double Fudge Brownie Cake that I had never made before. It was pretty delicious and there were about 6-8 SAD eaters there and mostly everyone asked for a second portion. Folks were amazed at how yummy and rich a raw dessert could be. No surprise to us raw folk!!! I had some leftover Chocolate Fruit and Nut Bar that I crumbled on the top of the frosted cake. I tweaked the original recipe a bit and made a cake instead of brownie squares. Either way...the cake was a hit!
Double Fudge Brownie Cake
1/4  cup raw walnuts
3/4  cup raw cashews
1 cup medjool dates, chopped (soak if not soft)
1/4  cup cacao powder
1/16  Tbs raw honey or agave nectar
 pinch of nutmeg 

1 avocado
2 Tbsp  almond butter
1 Tbs cacao powder
1/16 Tbs raw honey or agave nectar
1 tsp hazelnut extract
 pinch sea salt and cinnamon

Blend the nuts in food processor. Add remaining cake ingredients and blend
until well combined and creamy.

Coat bottom and sides of glass dish or quiche pan with coconut oil.

Press the mixture into the bottom of dish. Cake should be about 1-inch

Place in freezer for 1 hour to set.

Blend frosting ingredients in a blender or food processor until creamy.
Refrigerate for 30 min to set.

Run dull knife along edge of cake, separating from glass. Set bottom of
dish in sink filled with shallow, hot water for a minute or 2 and remove.
Using a rubber spatula, carefully slip tip of spatula under cake and work
your way around, lifting cake slowly from dish. When cake is released from
glass, remove from dish and place on a serving plate.

To serve, spread frosting over top and sides of cake. Top with  your favorites, raw cacao
chips, crushed nuts, shredded coconut, etc) I used leftover chocolate fruit and nut bar chunks. YUmmmeee!


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