½ cup pecans
1/3 cup ground sesame seeds
½ cup ground flaxseeds
4 T dried coconut
1/3 cup cocoa
½ tsp cinnamon
2 c. zucchini, sliced into chunks
¾ cup soft dates, pitted & chopped
½ cup raisins
In a food processor blend the walnuts and pecans just enough so they are still a bit chunky. Remove ½ cup of these chunks and place in a small bowl. Continue blending the remainder until very fine. Add the coconut, ground sesame, ground flaxseed, cocoa and cinnamon then pulse again until mixed well. Pour into a large bowl and add the ½ cup of walnut and pecan chunks.
In a food processor, pulp the zucchini. Then add the raisins and dates. Process again until well mixed. Add the zucchini mix to the other ingredients and knead together.
Line a small cake tin or casserole dish with plastic wrap. Pour in mixture and spread evenly so it has a flat top. Cover it with more wrap and refrigerate it at least two hours as it well become firmer. Remove the top layer of wrap and turn the cake onto a plate. Slice into squares! ENJOY!!