Raw Double Chocolate Cake

Two weeks ago I moved from Sunny South Carolina back home to the Netherlands, the place I called home for 27 years. My body had to get used to the change in time zones and the change in temperature. Whenever you travel and especially by plane, it is good to give your immune system a boost. 

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I prepared for my flight with iodine, redmond clay and mushroom tinctures. Remember that you are allowed to take tinctures in your hand baggage on flights! I had 6 different bottles with me and 3 of them were filled with just spring water because I don't like to drink plastic bottled water. I also refuse to go through airport scanners and ask if they do a patdown procedure instead. You have a choice!

As soon as I landed I walked barefoot on grass to ground and let my body connect with where I was. This really helps with a jetlag! After I had a good night sleep, I started my recovery protocol, to me this means, lots of superfoods, superherbs and especially lots of raw cacao! I make daily cacao elixirs with all sorts of superfoods, take extra vitamines and minerals and drink lots of springwater. 

But I am writing you today on this gorgeous Full Moon evening to share with you my RawDouble Chocolate Cake. This cake is a must for every special occasion, like Full Moon evenings (or Friday evenings, Wednesday afternoons and Sunday mornings) but also perfect for a recovery/immune booster treat!  

This cake is healthy, chocolaty, delicious and Rolf's favourite raw cake. I hope you enjoy it as much as we did, Happy Full moon!



RAW DOUBLE CHOCOLATE CAKE

Ingredients:

5 medjool dates
½ cup almonds
½ cup pecans
¾ cup walnuts
¼ cup raw cacao
¼ tsp sea salt
1 tsp vanilla powder
1 tsp grated ginger
3 Tbsp maple syrup

Frosting:
3 medjool dates
¾ cup avocado
2 Tbsp raw cacao
¼ cup maple syrup

Mix the base ingredients in a food processor until you achieve a smooth texture. Press the mixture into a glass baking dish, baking isn’t necessary. Blend the frosting ingredients into a paste.

Cut the cake in half, as you will be stacking one half of the cake on top of the other. Frost one of the halves, then stack the other half of the cake on top. Finally, frost the top of the double-layered cake with the remainder of the frosting. Garnish with some coconut flakes or my favourite freeze-dried coconut cream. Put in the fridge for an hour before slicing and enjoy!