I like to leave small bits of nuts in my cake mix for more texture visually and for a more interesting mouthfeel. If you prefer a smoother cake mix, you can process your nuts into a powder first, before adding dates to bind it all together.
My recipe calls for Medjool dates because they have a higher moisture content and are soft and sticky. If you use a drier date, soak them in warm water for 20 minutes or more before using to add moisture.
To make your cake, nuts are bound together with the stickiness of the dates. If your cake is too crumbly, just add a few more dates to the mix. You can even add a tablespoon or two of water or agave syrup, to add more moisture that will help bind, if needed.
3 cups nuts, such as walnuts, almonds, or Brazil nuts
1⁄4 teaspoon sea salt
1 cup pitted Medjool dates, packed
1 tablespoon alcohol-free vanilla extract
1 to 2 tablespoons agave syrup (optional)
1. Place the nuts and salt in a food processor and break down the nuts into chunks. Add pieces of dates, rather than one large lump, and the vanilla. Process until the nuts bind together with the sticky dates to form a cake batter.
2. Test the batter by grabbing a handful and squeezing to make sure it holds together. If its not sticky enough, add a few more dates, or 1 to 2 tablespoons of agave syrup, and process until it holds together.
3. (Optional) To make more complex cakes, alternate layers of different flavors, such as vanilla with chocolate cake.
Recipe courtesy of Ani's Raw Food Essentials by Ani Phyo. Printed with permission.
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