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Chawcolate Pound Cake with Chocolate Pudding Topping

Today I’m sharing a recipe that actually belongs to a fantastic, young, cute raw chef, by the name of Andrea Primm. This is her “10 Minute or Less Delicious Raw Vegan Chocolate Cake!” Here’s the video instruction.

Now, to add a little “me” to the mix, I made a chocolate pudding frosting and spread it over the top of the cake. I actually called this a pound cake because the consistency reminds me more of that. It’s delicious, nutritious, and simple to make. Try it for yourself!

Just to break it down for you. This is how I made the recipe:

for the cake:
3 cups walnuts. (I actually mixed 2 1/2 cups of walnuts with 1/2 cup of almonds – and it tasted fine)
20 Medjool dates (pitted)
2/3 cup cacao powder
handful cacao nibs (my addition)
1 tsp vanilla
1/4 tsp sea salt
I also added a tablespoon of chocolate coconut bliss from Artisina – that was delish!

Preparation: Process walnuts, add salt, then the powder and dates. Do not over process, but process till smooth and cake-like consistency (follow the video instruction).

For the chocolate pudding topping:
4-5 pitted Medjool dates (soaked)
1/2-1 tsp vanilla extract
1/4 cup agave or organic maple syrup grade B (or combine)
1/2 cup cacao powder
2-3 avocados (peeled, stoned, and mashed)
1/3 cup purified water (more or less)
add a couple of drops of chocolate flavored liquid SweetLeaf Stevia (optional)

Combine all ingredients in food processor. Mix until very smooth. Spread over cake.

That’s it! Enjoy!!! 🙂



Mystic Chocolate Pudding

4-5 pitted Medjool dates (soaked)
1/2-1 tsp vanilla extract
1/4 cup organic maple syrup grade B
1/4 cup cacao powder
2 T carob powder
2-3 avocados (peeled, stoned, and mashed)
1/3 cup purified water (more or less)
Etherium gold trace minerals

In a food processor or Vitamix/Blendtec type blender, blend the soaked dates, vanilla and maple until creamy. Add mashed avocados, carob and cacao powder. Blend well, adding water a little at at a time until creamy and smooth. Sprinkle the Etherium gold trace minerals over it, and mix again. Ready to serve. Garnish with fresh mint. Yum-yum!


Cacao-Nut Cupcakes with Mocha-Coco Pudding Topping

For cupcakes:
2 cups raw almonds
1 ½ cups pitted dates
1 tsp vanilla extract
¼ – ½ cup organic dried coconut flakes
1 scoop raw cacao powder (approximately 2-3 T)

Combine all ingredients in a food processor until combine. Press mixture into cupcake molds. Refrigerate up to one hour before serving with topping.

For pudding topping:
Flesh from 2 young Thai coconuts
2 scoops cacao powder (approximately 4-5 T)
1 scoop mesquite powder (approximately 2-3 T)
1 scoop lucuma powder (approximately 2-3 T)
3 T agave nectar
1 dropper chocolate flavored SweetLeaf Liquid Stevia
2 tsp organic coffee extract
1 T cold pressed coconut oil
dash organic ground cinnamon
¼ – ½ cup or more fresh Thai coconut water

Combine all ingredients in a blender. Mix well until silky smooth. Serve as pudding or topping on a raw cupcake, such as the Cacao-Nut Cupcake. Very yummo!

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