Raw Chocolate Fudge Cake

Serves 4 - 6

Almonds, raw, 1.5 cups 252g
Brazil nuts, raw, 1.5 cups 225g
Medjool Dates, pitted 101g
Coconut oil 30g
Orange juice, freshly squeezed 50mls
Cocoa powder, 3 tbsp – 32g
Himalayan mineral salt ½ tsp
Avocado: 1.5 ripe avocados 252g
Medjool Dates pitted 90g
Cocoa powder 20g
1. Base: Combine the almonds, Brazil nuts, cocoa powder and salt in a food processor and pulse until coarsely mixed. Add the dates, the orange juice and the coconut oil (melt in hot water bath if solid) and mix to a dough-type consistency. Avoid over-processing. Shape into two stackable cakes of desired shape and set aside.
2. Frosting: To make the frosting, combine dates, avocado flesh and cocoa powder in a power blender and process until smooth.
3. To serve, frost the top of one of the cakes with the half of the frosting. Stack the second cake on top and frost the top and the sides with remaining frosting.
4. Place the finished cake in a fridge for about 2 hours to firm. It will keep in the fridge for about a week.