Roar (Raw) Decadent Chocolate Cake

For The Base:
3 cups Almonds (soaked overnight)
1 cup Pecans (soaked)
1/4 cup Maple or Agave Syrup
Seeds of 2 Vanilla Pods
1/2 tsp. Sea Salt

For The Cake:
1 tsp. Sea Salt
4 cups pitted Dates (soaked in warm water)
1 1/2 cups Coconut Oil
1 cup Cacao powder
1 Avocado
Seeds of 1 Vanilla Pod

For The Base:
In a food processor ​​​​​blend Almonds & Pecans until fine then add the Agave, Vanilla & Salt and processor until it is sticy and crumbly. Then press into a spring form baking pan. Poke with a fork in several places and then put it into the fridge while you make the cake.

For The Cake:
Blend the dates in the food processor with a dash of water, add Coconut Oil, Avocado, Cacao, Vanilla and Salt and process until all ingredients are thouroughly blended. Transfer into the spring form pan and spread evenly and refidgerate for an hour. Yum Yum.

Shown above with Almond slivers you can decorate your cake with Raspberries, Blueberries, Pecans or whatever fruits, nuts and seeds you fancy. Another fun idea is dusting with Cacao Powder and topping with Blueberries as it makes a beautiful presentation.

Like grains, raw nuts and seeds, contain moderate levels of phytic acid and enzyme inhibitors, so they should be soaked accordingly.

Long-soak nuts (almonds, pistachios, and hazelnuts) need at least 8 hours. 

Medium-soak nuts (pecans, walnuts, and Brazil nuts) are oilier and swell up quickly, so require less soaking time. 

Short-soak nuts (cashews, macadamias, and pine nuts) have the highest fat content and require only 2 to 4 hours soaking. Do not soak these nuts for longer than 4 hours. Soaking them for extended periods of time break down their health-promoting oils.