Raspberry Ganache Fudge Cake

RASPBERRY GANACHE FUDGE CAKE

Cake: 3 cups dry walnuts

2/3 c. unsweetened cacao powder (or cocoa or carob)

1/4 tsp sea salt

1 c. pitted madjool dates

Frosting: 1/3 c semi-sweet pit medjool dates

1/4 c. agave nector

1/2 c. ripe avocado flesh (about 1 med.)

1/3 c. cacao

Filling: Raspberries

Combine walnuts, cacao powder and salt in food processor and pulse until coarsely mixed. Avoid over processing. Add dates and pulse to mix well.

Shape into 2 stackable cakes of desired shape, set aside.

Frosting: Mix ingredients in food processor one at a time. Frost top of cake, top with raspberries, stack next cake and frost.

Very good, serves about 12 as you don't need a large piece.