This is the first raw dessert I ever made and it is still one of my favorites. The title alone contains four of the most delicious words in the english language (chocolate-raspberry-ganache-cake) so it’s off to a good start, don’t cha think?

It’s incredible how walnuts, dates, raw cacao, avocado, and agave turn in to something this sinfully rich and delicious. Look at that thing. It looks just as tasty as regular chocolate cake but about a billion times more nutritious.

This is a very simple and straightforward recipe to follow but you might get in to a little trouble if you accidentally over-process the walnuts.

It is good to store nuts in the freezer so they stay fresh but it also helps when you are blending them for raw recipes. The chill prevents the oils from releasing too fast. Pulse the nuts for about 15 full 1 second pulses until they are broken down into fine particles but not yet releasing their oils.

Make sure your dates are sticky and soft and if raw cacao is something you’re interested in but can’t find at the grocery store, order it online.

Avocado and chocolate are not a combination I’d ever think to combine but hot damn does it work in this raw ganache frosting. It’s so creamy, fluffy, chocolatey, and rich you’d never guess heart-healthy avocado was the reason.

Juicy raspberries are the perfect fruit to balance out the richness of the cake and frosting. Sandwiched inside the cake and again on top as a garnish, they send this delicious dessert over the moon with taste, appearance, and good health.

Raw Chocolate Raspberry Ganache Cake

Cake:

3 cups walnuts

2/3 cup raw cacao powder

1/4 teaspoon sea salt

1 cup pitted Medjool dates (about 12 large)

Ganache:

1/3 cup Medjool dates

1/4 cup raw agave syrup

1/2 cup ripe avocado, cubed

1/3 cup raw cacao powder

1 pint fresh raspberries, washed clean and divided

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed, about 15 1 second pulses. Avoid overprocessing. Add the dates and pulse until mixed well. Take half of the dough and press it into desired shape. This can be pressed into a plastic wrap lined 5″ springform pan or a plastic wrap lined loaf pan. Make the ganache.

Wipe the bowl of the food processor clean with a paper towel to remove any nut bits. 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, scraping the sides as necessary.

Spread half of the prepared ganache frosting on top of the first cake layer. Top with 1/2 cup of fresh raspberries. Place the second half of the dough evenly over the raspberries and press gently with your fingers to compact into an even layer. I like to stick my hand in a plastic sandwich bag then press down. Less messy. Top with second half of frosting. Refrigerate a few hours to firm. Slice and serve with additional fresh raspberries on top.