1 cup almonds
3/4 cup walnuts
1/4 cup cacoa powder
1/4 tsp. sea salt
1 tsp grated ginger
3 tbls. maple syrup
5 dates pitted
1 tsp. vanilla
3/4 cup avocado
2 Tbs. cacao powder
1/4 cup raw coconut nectar or maple syrup
Fresh mint and berries (optional)
Process the almonds, walnuts and cacao powder in a food processor and grind well. Add sea salt, ginger, maple syrup, dates and vanilla and mix again until a smooth mixture is formed.
Press the mixture firmly into an 8×6 inch rectangular glass baking dish, or a dish of a similiar size. Cut in half and separate with a spatula, as you will be stacking one half of the cake on top of the other.
Make frosting by blending the avocado, dates, cacao and maple syrup in a blender or food processor. Use half the frosting to frost one of the halves, then stack the other half of the cake carefully on top. Finally, frost the top of the double layered cake with the remainder of the frosting.
Serve as a cake or put in bowl and serve as a lava cake. Serve with some coconut ice cream or regular if you can have it! Add berries on top. Stick in fridge for a couple hours and enjoy!