1 cup whole-wheat flour 2/3 cup chickpea flour 1 tsp baking powder 3 tsp baking soda 3 1/2 cups pitted dates, divided 1 cup pineapple chunks, drained 1 banana, peeled 1 apple, peeled, cored and cut into pieces 1 cup shredded beets 3/4 cup shredded carrots 1/2 cup shredded zucchini 4 tbsp natural nonalkalized cocoa powder 1/2 cup dried currants 1 cup chopped walnuts 1 1/2 cups water 2 tsp vanilla extract 1 cup raw macadamia nuts or raw cashews 1 cup vanilla so, hemp or almond milk 1/2 cup dates, pitted 1/3 cup !razil nuts or hazelnuts 2 tbsp cocoa powder 1 tsp alcohol-free vanilla flavor "mail #hopping $ist Directions%reheat oven to 3&' degrees( )ix flours, baking powder and baking soda in a small bowl( #et aside( *n blender or food processor, puree 3 cups dates with the pineapple, banana and apple( #lice remaining 1/2 cup dates into 1/2-inch-thick pieces( *n a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture( +dd the fruit puree and mix well( #pread mixture in a ,(&-x-13(&-inch nonstick baking pan( !akefor one hour or until a toothpick inserted into the center comes out clean( -r to make individual servings, bake in muffin tins lined with paper liners( .educe cooking time to 2'-2& minutes(/or the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and cream( %lace a dollop over warm cake and serve or spread on cooled cake(