Raw Chocolate Ginger Cake with Agave
Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish. The coconut nectar will hold the moist ingredients together, so baking isnít necessary.
Cut the cake in half and separate with a spatula, as you will be stacking one half of the cake on top of the other to create a two-layer cake. Frost one of the halves, then stack the other half of the cake on top. Finally, frost the top of the double-layered cake with the remainder of the frosting. Slice into six pieces lengthwise and across. Garnish with a little mint on the side to add a pop of color and enjoy!
CALORIES: 227.2 |
FAT: 13.5g |
PROTEIN: 4.7g |
CARBS: 27.5g |