Julie and Julia.... and Raw Chocolate Raspberry Cake

Hi everybody.  So right now I'm watching Julie and Julia.  What a fantastic movie.  Especially for a food blogger!!  And you know what else is funny?  This girl works in an environment that I worked in not too long ago.  She has the 'cube' life with a headset and people calling in with problems and yelling at her and all of that-  that was ME a few years ago.  What a dark time in my life... goodness.  Do you ever feel like what you're doing is SO far away from who you are that you don't even know who you are anymore?  (raising hand) I do.  Luckilly, I have gotten away from that toxic environment and am continuing to move in the right direction.  Ok, enough with this philosophical stuff... on with the food!


I made a FANTASTIC Raw Chocolate Raspberry Cake for my sister's birthday last weekend.  If you remember, my sister (right now) is gluten-free AND dairy-free... so for my raw foodie, gluten free vegans, or health nuts, this cake is for you.  I have to tell you, it is SO good- the BEST dessert I have ever... EVER.. made.  Thank you, Ani Phyo, for this recipe!!!

Here it is:

Cake:
3 c Walnuts
2/3 c Coco Powder
1/4 t Sea Salt
1 c Dates

Filling:
3/4 c Raspberries (fresh, or thawed frozen)

Frosting:  (yeah... I said frosting!  can you believe it?!)
1/3 c Soft Dates
1/4 c Honey or Agave
1/2 Large Avocado
1/3 c Coco Powder


First, blend all of the cake ingredients together in the food processor:

 

 For my cake, I wanted it round and birthday cake-ish, so I lined a Pyrex Round bowl with plastic wrap for ease of removal. 

 

Divide the cake 'batter' in half, press that half in the bowl, and set the other half aside.

Then, put all of the Frosting ingredients in the food processor and blend until smooth.  Sometimes you need to add a little water to get it to the right consistency- just add a little at a time.  I'm telling you, this frosting tastes like it came out of a tub from the grocery store.  I like to eat the leftovers with a spoon.  Actually, when I made this cake, Brenton caught me.  He said "uh... you have chocolate all over your face".  (HAHA!!)  Ok, back to the recipe, sorry!   Coat the pressed in cake layer with a thin layer of frosting, and top with the raspberries (I used thawed frozen, so it looks gooooey!)

 

Then, press the other layer of set-aside cake on top.  Press down really well!

 

Carefully, put a plate on top and flip the bowl over.  Release the plastic wrap, and, like jello (GROSS) comes out of a jello mold, the cake will kinda... slurp... out.  And this is what you'll have!

Ta-da!!!  Then, ice the cake with the rest of the frosting.  Devour immediately.  Or put it in the fridge and eat it later.  Even over the next few days-  if it lasts that long.

 

Tomorrow, I will be making this cake AGAIN.  For the 4th time in 3 months.  I LOVE THIS CAKE.  You really REALLY need to try this.