|Title:||Healthy Chocolate Cake with Chocolate Nut Icinc|
|Category:||Dessert - Clean (Only natural/organic ingredients), Vegetarian|
1 2/3 c whole wheat flour
1 t baking powder
3 t baking soda
3 1/2 c pitted dates- divided
1 c pineapple chunks in own juice- drained
1 c unsweetened applesace
1 c shredded beets
3/4 c shredded carrots
1/2 c shredded zucchini
4 T natural cocoa powder
1/2 c currants
1 c chopped walnuts
1 1/2 c water
2 t vanilla extract
1 c raw macademia nuts or raw cashews- unsalted
1 c vanilla soy, hemp, or almond milk
2/3 c pitted dates
1/3 c Brazil nuts or hazelnuts
2 T natural cocoa powder
1 t vanilla extract
|Directions:||Preheat the oven to 350F. Mix flour, baking powder, and baking soda in a small bowl. Set aside. In a blender or food processor, puree 3 c of the dates, pineapple, banana and applesauce.
Slice remaining 1/2 c dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla, and flour mixture. Add the blended mixture and mix well. Spread in a 9 1/2 x 13 1/2-inch nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
To make individual servings, bake in muffin pans lined with paper liners. Reduce cooking time to 20 to 25 minutes.
For the chocolate nut icing, combine remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.