Ingredients:
- 1 1/2 cups raw walnuts (divided into 2, 1 cup (93 g) + 1/2 cup (47 g)
- 1 cup raw almonds
- 2 1/2 cups dates, soak in warm water for 10 minutes then drain
- 3/4 cup cacao powder
- 2 Tbsp cocoa chips
- 1/4 tsp sea salt
Instructions:
- Put 1 cup of walnuts and almonds in a food processor and chop them. Add cocoa powder and salt and stir. Put the dates in a food processor and stir until small pieces remain then take it out.
- Return the cocoa-nut mixture to the food processor and add a small number of dates to the food processor or blender while processing. Stir until the consistency of the batter does not stick together when you pinch it in your hands, if so add more dates.
- Place the chocolate cake mix on a small, parchment-lined 8×8 plate then and add the remaining 1/2 cup chopped walnuts before pressing. Then add the cocoa beans, stir to combine, and evenly distribute. Then press down with your hands until it is even and firms.
- You can use plastic wrap so that it does not stick and flatten. Lift the parchment paper, remove the cake from the plate, and gently pinch the sides with your hands to form a smaller square; this will make the cake thicker and longer. Put it back on the plate and put it in the refrigerator or freezer for 10-15 minutes, then cut into even squares.
- You can add a chocolate ganache frosting if desire