My yoga friends have been patiently waiting for this post. The cake above is another raw chocolate dessert, a Raspberry Chocolate Ganache Cake, made with walnuts, dates, avocado, raw cacao, and agave nectar.

This recipe is from Ani Phyo, a pioneer of the raw food lifestyle. This cake is super easy to make and tastes absolutely amazing. Ah-mazing. All the ingredients are natural, whole, and beneficial to the body, but even those who turn their nose up to “healthy” food will think this is great.

Thanks to all of you who stop by and take the time to read this blog. I am grateful for your interest, support, and desire to learn more about food.

Raspberry Chocolate Ganache Cake
Recipe by Ani Phyo, Video link here
Cake:

3 cups dry walnuts
2⁄3 cup unsweetened cacao powder or carob powder
1⁄4 teaspoon sea salt
1 cup pitted Medjool dates

Frosting:
1⁄3 cup semi-soft pitted Medjool dates
1⁄4 cup agave syrup
1⁄2 cup ripe avocado flesh (from about 1 medium avocado)
1⁄3 cup cacao powder

Filling:
1⁄2 cup raspberries

Directions

To make the cake, combine the walnuts, cacao powder and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into two stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.

The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.