Cacao-avocado frosting smeared across a base of hazelnuts and dates inspires a passionate following from chocolate hedonists everywhere. This time-honored combination is particularly intoxicating considering it’s packed with plant protein and sweetened with a little bit of nature’s magic. A seasonal flourish on top adds to the glamour of clean eating.
- 1 cup raw hazelnuts
- 1/2 cup raw pecans
- 3/4 cup medjool dates, pitted and chopped coarsely
- 1 tablespoon filtered water (optional)
- 2 avocados, conventional is fine given the hard exterior
- 2/3 cup 100% raw cacao powder
- 2/3 cup of date paste (see below)
- 1/2 cup plus two tablespoons homemade cashew milk (see recipe here)
- 2 teaspoon vanilla extract
- 1/8 teaspoon Himalayan or Celtic sea salt
- 1 cup medjool dates, pitted
- 1/2 cup filtered hot water (brought to a simmer)
To make the crust, add the hazelnuts and pecans to the food processor and blend into a fine meal. Add the dates and pulse until fully incorporated. To further bind the mixture, add 1 tablespoon of filtered water (using more if needed). Press the mixture evenly into a 12-inch cake mold with a removable bottom and refrigerate.
To make the date paste, place the dates in a medium bowl. Pour simmering water over the dates and let soak for a few minutes. Blend the liquid and fruit until smooth. Use 2/3 cup to sweeten the frosting. Store the rest in the refrigerator as a sugar substitute.
Blend the ingredients in a NutriBullet or other nutrient extract until smooth and creamy. If desired, use a handheld blender to whip air into the mixture for a fluffier texture. Spoon the frosting evenly across the top of the base and store in the refrigerator until it’s ready to be served.