Raw Cakes

German Chocolate Cake

1 1/4  cup pitted dates

1                  cup sesame tahini

1/3 cup chopped walnuts

1/3 cup chopped macadamia nuts

3/4 cup carob powder

1                  teaspoon vanilla or one fresh vanilla bean

3   cups dried coconut

Blend dates with 1-cup water until like syrup

In a large bowl mix all ingredients until mixture begins to stiffen

Form into cake shape and refrigerate for 6 hours

German Chocolate Frosting

1                  cup pecans

20           dates

1                  cup water

3/4 cup carob powder

1/2 cup dried coconut

Blend pecans, dates, water and carob powder until smooth, fold in coconut; vary the amount of water to change the consistency of the frosting

Carrot Cake

2   cups carrots, grated

1 1/2  cups soaked dates, drain water

1   cup of sesame tahini

1                  cup of chopped figs

1   cup of raisins

3   cups of shredded coconut

1   teaspoon of cinnamon

1/2 teaspoon of cloves

1   teaspoon of allspice

2   teaspoon of vanilla

1/2 cup of chopped walnuts

In the champion or food processor, process the seeds or nuts

and soaked dates.

It should become a thick paste.

In a large bowl add all the ingredients and mix until slightly crumbly.

Press into a shape using your hands on a plate.

Cover with ginger or carob frosting and refrigerate or dehydrate for 6 hours.

Ginger frosting

20  dates soak for one hour, drain water (can use the water in smoothies)

1   tablespoon fresh ginger

6   ounces of hemp butter or six ounces of any seed or nut butter except peanut butter

Blend with just enough water to make frosting thick and creamy

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