Friday, July 20, 2012

Raw Zucchini Chocolate Cake

¾ cup walnuts
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!!

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