Rasberry Ganache Fudge Cake

3 cups dry walnuts
2/3 cup cacao powder
¼ teas sea salt
1 cup pitted dates
1/3 cup semi sofe pitted medjool dates
¼ c agave syrup
½ c ripe avocado flesh
1/3 c cacoa powder
½ cup raspberries
To make the cake, combine walnuts, cacao powder and salt in food processor and pulse until coarsely mixed. Don”t over process. Add dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in food processor and blend until smooth. Add avocado and process. Add cacao powder and process until smooth.
To serve, frost ht top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on the top and frost the top and side. Service immediately or place in fridge for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for about 1 week. The assembled cake with raspberries will keep in fridge for 3 days.