Retreat and Give Yourself a Treat

Got lots of veggies including zucchini growing in your garden? Here is a wonderful gluten free, dairy free, Chocolate Cake recipe that is healthy and bursting with Chocolate flavor. Give it a try and let me know how you like it.
Chocolate Cake Recipe
Ingredients
Serves 12

Cake
1 2/3 cups flour (1/3 almond/1/3 coconut/ 1/3 Flax seed)
1 tsp baking powder
3 tsp baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 banana
1 cup unsweetened applesauce
1 cup raw beets, shredded
3/4 cup raw carrots, shredded
1/2 cup raw zucchini, shredded
3 tbsp natural, nonalkalized cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 tsp vanilla extract

Chocolate Nut Icing
1 cup raw macademia nuts and/or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tbsp cocoa powder
1 tsp vanilla extract

Directions
Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.

In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch pieces.

In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.
Spread in a 9 x 13-inch nonstick baking pan.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.

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