BEST RAW CHOCOLATE CAKE & CASHEW CREAM FROSTING

BOBBY’S BEST RAW CHOCOLATE CAKE
Serves Six

EQUIPMENT NEEDED: Food Processor

ORGANIC INGREDIENTS:
1 ½ cups raw walnuts
10 pitted Medjool dates
1/8 cup alfalfa sprouts
Dash of salt
1/3 cup unsweetened cocoa or raw carob powder
½ teaspoon pure vanilla extract or 1 teaspoon raw vanilla powder (optional)
½ cup fresh raspberries or strawberries (optional)

DIRECTIONS:
1. Fit the food processor with S-blade.
2. Put walnuts and salt in the food processor and process until finely ground.
3. Add the dates, cocoa or carob powder and optional vanilla.
4. Process until ingredients are combined and stick together. Add water or Rejuvelac as needed
5. Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
6. Garnish the cake with fresh raspberries or sliced fresh strawberries before serving.

WORLD FAMOUS CASHEW CREAM

Serves Four

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS:
2 cups cashews
2 Tablespoon Tahini (optional)
12 -15 dates (not soaked)
1/8 cup sprouts (alfalfa, mung or red clover)
3 teaspoons non alcoholic, pure vanilla extract
Water or Rejuvelac – add as needed to keep the blender going.

DIRECTIONS:
1. Blend everything until very, very smooth – almost fluffy.
2. Add some raw cacao and you will swoon.

VARIATIONS:

Add Raw Cacao for Chocolate Frosting

Add Strawberries for Frosting

Add Lemon for Lemon frosting, etc.

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5 thoughts on “BEST RAW CHOCOLATE CAKE & CASHEW CREAM FROSTING

  1. Hey Bobby… You include 1/8 cup alfalfa sprouts in the cake recipe, but I didn’t see where to add the sprouts in the instructions. Could you help me out? Thanks.

  2. Hi Bobby

    Hope all is well up at CHI and that you have a great summer. i hope to come up sometime this summer to enjoy great food and some r&r.

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