Chocolate Cake with Cashew Crème Frosting


  • 3 cups walnuts
  • 1 tsp salt
  • 1 tsp natural vanilla
  • 20 pitted deglet dates (less if using medjool)
  • 2/3 cup raw cacao powder
  • 1-2 tbsp pure maple syrup
Cashew Crème Frosting (yields 1 ½ cup or 6 servings)
  • ¼ cup pure maple syrup
  • 1 cup raw cashews, soaked 2-4 hours
  • ½ cup water
  • Dash salt



      Blend walnuts and salt until slightly coarse, don’t over-blend.
      Add remaining ingredients and blend well until soft.
      Line a pie plate with plastic wrap and pour walnut mixture in and pat firmly.
      Invert over a plate and remove the plastic..
      Top with Cashew Crème Frosting.
      Top frosting with coconut, slivered almonds, berries, or fruit of your choice.

      Cashew Crème Frosting:
      Blend cashews, maple syrup, salt and water till smooth.
      Be sure to start with ¼ cup water and add more in small amounts as needed so that it’s not too thin.
      Chill for 1 hour before using.
      Store in a sealed glass jar in the refrigerator for up to one week.

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