Three-layer Raw Vegan Chocolate Cake
Base
1 cup hazelnuts
1 cup almonds
18 dates, pitted and soaked for 24 hours
1 tablespoon raw chocolate powder
Some oat groat flour
Center
4 bananas, peeled and frozen
1 mango, de-seeded
1 tablespoon raw carob powder
4 tablespoons raw agave nectar
2 inches of vanilla pod
Chocolate Cream
1 avocado
1 cup raw chocolate powder
1 small cup raw carob powder
2 tablespoons raw agave nectar
Some 10 dates
Vanilla Cashew Cream
2 cups cashew nuts
¨ö glass orange juice (juice of 1 orange)
1 tablespoon raw agave nectar
2 inches of vanilla pod
Strawberries for garnish

Happy Lemon Boats
1 cup raw cocoa powder
1 cup raw carob powder
1 avocado
10 dates, pitted and soaked
3 & 1/3 lemons
4 tablespoons raw agave nectar

Directions (to make raw chocolate cake):

1. Add hazelnuts, almonds and dates into the blender
2. Shake it a bit before you blend
3. Add the chocolate powder from the cocoa bean
4. Mix it until it’s very nice and smooth paste
5. After it’s done, take it out and put the dough on the glass plate which you sprinkle with some oat groat flour. Place it all together in the middle
6. Sprinkle your hands a bit with the flour
7. Put it on the container and push out the sides a little bit because you’ll have to put two more layers on top
8. Put it into the freezer

Directions (to make the middle of the dish):

1. Put the cutted banana which have been frozen and peeled into the blender
2. Put the mango which has been stoned
3. Put the vanilla (1 inch of vanilla sticks, slide it open very gently then scrape out the vanilla and just put it on one of the fruits inside)
4. Blend it without the carob powder
5. Give it a little break and put the carob powder in
6. Blend it
7. Add 4 tablespoons of agave syrup and the lemon
8. Blend it all together
9. Get the base from the freezer
10. Put it on top of the base
11. Put it in the freezer for 2 hours
12. Ready to serve

Directions (to make chocolate lemon boats):

1. Cut the lemon in half, cut it inside as if we were to cut a grapefruit through the middle then we scoop it with an ice cream scooper. (the lemon peel will be used latter)
2. Put the lemon into the blender
3. Put the avocado
4. Put the carob powder
5. Put the cocoa powder
6. Blend it for a quite short time
7. Add 4 tablespoons of agave syrup
8. And then blend it all together
9. In the meantime, cut little tiny slices of the sails
10. Fill these lemons with the chocolate
11. Get one of the sails for each lemon and stick it in
12. Put them a little bit in the fridge so that they can cool down
13. Ready to serve

Directions (to make the chocolate pudding which is the third layer of the cake):

1. Add the avocado into the vita-mix
2. Add the dates which have been soaked
3. Add the carob powder
4. Add the chocolate powder
5. Add agave syrup
6. Blend it
7. Get the cake
8. You can design the third layer using this chocolate pudding
9. Put this in the freezer again for the time being

Directions (to make a vanilla paste for topping):

1. Add the cashew, orange juice, vanilla pod, and 1 tablespoon of raw agave syrup
2. Blend them
3. Get the cake again
4. Decorate it with vanilla paste
5. Put the small strawberries
6. Ready to serve