CHOCOLATE CAKE

Frosting:

1/2 cup dates

1/2 cup raisins

3 scoops cacao powder)

1/8 teaspoon Himalayan salt

1/8 teaspoon vanilla bean

2 tablespoons coconut butter

2 tablespoons almond butter

2 tablespoons maple syrup

3/4 cup water

Cake:

1 1/2 cups buckwheat groats

1/2 cup pistachios

1/2 cup brazil nuts

3 scoops cacao powder)

1 cup dates

1/4 teaspoon cinnamon powder

1/4 cup water

To make the frosting: blend everything together until smooth and delicious. Put in the fridge until it firms up and becomes more like the consistency of buttercream. It's really the best when you let it sit in the fridge overnight because the flavours develop more.

To make the cake: grind the groats and nuts into flour in a high speed blender. Add the flour to a food processor along with the rest of the ingredients and process until it forms a dough; it should come together in a ball and be able to keep it's shape but still be a little crumbly. Roll out and cut into rectangles or whatever shape you want your cake to be. Put in the fridge until they firm up.

Assembly: layer the cake with the frosting until you run out of one or both. Carefully slice with a sharp hot knife and serve to a 8-10 lucky folks. Ideal when paired with banana or coconut ice cream.