Raw chocolate cake with raspberry ice cream

Today I made a new jug of almond milk, and always feeling so guilty about throwing out the almond pulp (you get this from straining the milk through a mesh bag), I decided to try and use it. I was inspired by one of Alison Andrews recipes (Simple Raw Food Recipes) with my own twist on hers.

I soaked 2 cups of almonds overnight, drained the soaking water then blended the almonds with 4 cups of water, 3 dates, and a teaspoon of vanilla extract. After blending for about a minute, I poured the milk into a mesh bag to strain the pulp (I use a sprouting bag from the health food store and it works perfectly).

Chocolate cake

2 cups almond pulp
2 cups dates
2 tablespoons raw cacao powder
1 tsp agave syrup (if you like it sweeter)

Blend the dates till they form a thick caramel-like sauce (I added a little almond milk to help it along). Add the cacao and continue to blend to form a thick chocolate paste. Remove from the blender with a spatula and stir into the almond pulp to form a thick, very moist chocolate cake.

Raspberry Ice cream

2 cups frozen raspberries (you can use any frozen berries of your choice)
1 cup raw cashews

Blend till smooth, but still thick and easy to scoop into balls from the blender. Serve with the chocolate cake and enjoy!

My 2-year old absolutely loved this recipe and it's something I don't mind her having too much of!