Ingredients:
- 2 ½ cup walnuts
- 1 pinch salt
- 10-12 medjool dates
- 1 tsp. vanilla extract
- 1/3 cup cacao powder (unsweetened)
- 2 TB. coconut oil
- 2 TB. maple syrup
- 2 TB. water
Directions: Place walnuts and salt in food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and maple syrup and process until mixture sticks together. Add 2 tbs. water and pulse for a moment. Form into a circular cake, about 6" diameter on a serving plate. A small slice of this rich cake goes a long way!
Options: Garnish with mint leaves or raspberries. Fantastic served with Vanille Crème Sauce (below for your convenience) or Suzanne's Ricemellow Crème. Drizzle with vanilla crème or put a spoonful next to each slice.
Vanilla Creme Sauce
Ingredients:
- 1 cup soaked cashews
- 1TB. Vanilla extract or seeds from 1 vanilla bean
- 2-3 TB. Extra virgin coconut oil
- ½ - 3/4 cup water
- 4 TB. pure maple syrup
Prep: 2 hours ahead. Soak cashews in water. Drain and rinse.
Directions: Place drained cashews in blender with ½ cup of fresh water, maple syrup and coconut oil and blend until smooth. Add vanilla and rest of water, if needed, and blend until very silky. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in fridge.
