Chocolate Raw Food Cake

  • 1 1/3 Cups (raw) unsalted Walnuts.
  • 2/3 Cup (raw) unsalted Cashews.
  • 2/3 cup unsweetened cocoa powder.
  • 14-16 Medjool Dates, Pitted.
  • Pinch of ground clove.
  • Pinch of ground cardamon.
  • Pinch of salt.
  • 2 small caps full of vanilla extract.
  • 1 Tablespoon coconut oil.

in a food processor, place the 2-cups of nuts and process until the
consistency of medium grain sand.

add remaining ingredients cocoa first and process until consistency of
play-dough. Plate the mixture and use hands to form into a cake.

Variation: Frosting 2 tablespoons peanut butter, 1 tablespoon coconut oil, 1
tablespoon unsweetened cocoa powder – place in glass or metal bowl and heat
slightly. Stir until throughly mixed. dump in center of cake and spin the
plate to frost.

top with shaved unsweetened coconut, or ground pistachio nuts.

 

Raisin Spice Raw Food Cake

  • 1 cup unsalted (raw) pistachio nuts.
  • 1 cup unsalted raw macadamia nuts.
  • 14-16 Medjool Dates, Pitted.
  • 1/2 cup of raisins – I prefer golden raisins.
  • Pinch of ground clove
  • Pinch of ground cardamon
  • (optional: Pinch of ground cinnamon)
  • 2 small caps full of vanilla extract
  • 1-2 Tablespoon(s) coconut oil.
  • Handful of almond flour (raw ground almonds)

in a food processor, place the 2-cups of nuts and process until the
consistency of medium grain sand.

Add remaining ingredients and process until consistency of play-dough. Plate
the mixture and hand mix in raisins. Use hands to roll into a ball.

Roll in almond flour until covered and form with hands into a cake.

 

Both of these recipes are extremely flexible – be encouraged to try different nuts, and adjust the quantity of oil/nuts/spices to your liking.

 

For basic calorie calculations (if you’re counting) the only way I could figure it out is with a scale.  Get the weight and calories of every ingredient, add up total weight/total calories. Divide the total number of calories by the total number of grams to calculate out the calories per gram. Weigh your slices/pieces/bars and multiply by the calories per gram.