Raw Vegan Crack Coco Cake

It's my birthday so I made a cake that's also good for you. It's easiest to cut this cake when it's just taken out of the freezer, and yummiest to eat after being thawed out at room temperature for optimal creaminess. Almost like ice cream cake that's made out of raw nuts! 

Raw Vegan Crack Coco Cake 

by Sarah Farsh, December 27th 2019

• 1 cup raw walnuts
• 1 cup raw walnuts, soaked in water at least 1hr
• 1 1/2 cups raw cashews, soaked in water at least 1 hr
• 1 cup oats
• 8 medjool dates, pitted 
• 2 cups butternut squash chunks (frozen, or pumpkin)
• 1 vanilla bean
• stevia powder
• almond milk
• good dark chocolate (low or no sugar, pure cacoa)
• dried coconut flakes (unsweetened)
• cinnamon powder
• nutmeg powder
• pumpkin pie spice
• pink salt
• black pepper 

Blend 1 cup dried walnuts, 4 dates, oats, 1/2 vanilla bean, 2 tsp stevia powder, 1 tsp cinnamon powder, pinch pink salt and splash of almond milk together with plunger to make dough. Scoop out mixture and pound into a small/medium size cake pan of choice with hands to create a crust/base of the cake. Tip: You can line your cake pan with plastic wrap to remove cake easier. Drain soaking walnuts and blend with squash, cinnamon, 4 dates, 2 tsp stevia powder (taste before pouring, you can always add more sweet) 1/2 tsp fresh nutmeg, 1/2 tsp fresh cracked black pepper, 1 tsp pumpkin pie spice, and splash of almond milk to make main cake filling that you'll poor on top of crust. Lastly, drain cashews and blend with 1/2 vanilla bean, 2 tsp stevia powder (add more to taste if you want more sweet) and splash almond milk to make "frosting" and paint over the top of your cake. Melt chocolate bar in a small glass bowl in microwave or over boiling water and drizzle on top of cashews frosting. Top with coconut and cinnamon powder. Freeze for a few hours to let cake settle before cutting/serving and it's best enjoyed thawed out!