Strawberry Fudge Cake

Fudge Cake (serves 6-8)

Preparation time: 20 minutes & 2 hours chilling time

Ingredients:

• Fudge Cake:
• 1.5 cups dry walnuts
• 1.5 cup unsweetened cacao powder or carob powder
• ¼ teasp sea salt
• 2/3 cup pitted Medjool dates (soaked in water & drained)

Icing:

• 1/3 cup semi-soft pitted Medjool dates
• ¼ cup organic honey
•  I medium ripe avocado pealed
• ½ cup cocoa powder

Filling

• ½ cup strawberries or raspberries

Method:

1. To make the cake, put dates into the  food processor & pulse, then add walnuts, cacao powder and salt into food processor and pulse until coarsely mixed. Avoid over-processing
2. Line a loaf tin or other deep cake tin with baking paper
3. Press half of the mixture into the tin, chill in fridge for 2 hours or overnight
4. To make the icing, pulse dates, honey and avocado in the food processor
5. Add the cacao powder and process until smooth
6. To serve, Ice the layer with the frosting and top with strawberries or raspberries
7. Serve immediately, or place in the fridge for a couple of hours to firm up.
8. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week.
9. The fully assembled cake with strawberries or raspberries will keep in the fridge for up to 3 days.