INGREDIENTS
Ganache
1 cup raw cashews, soaked in water for at least an hour to soften and drained
4 pitted Medjool dates
2 tablespoons agave nectar
2 tablespoons raw unsweetened cacao powder
1/4-1/2 cup water
Cake
3 cups raw walnuts
6 pitted Medjool dates
1 cup raw unsweetened cacao powder
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1/4 cup raw agave nectar
DIRECTIONS
1. Ganache: Place cashews, dates, agave and cacao into a food processor and process until smooth. Add water as needed to make a frosting-like consistency.
2. Cake: Place walnuts, dates, caco, cinnamon, sea salt and agave into a food processor and process until smooth.
3. To assemble: Divide cake mixture in half. Shape each half into a 1-inch high, flat-topped round. Frost the top of one round with ganache and stack the other on top. Top with the remaining ganache. Refrigerate for at least 30 minutes before serving.
Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar
©2010 Jessica Hulett. All rights reserved.