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Combine:
1 c. ground nuts
1 T. oil
1 c. raisins
1 c.
raw carob powder
1 t. butterscotch flavor
1 t. vanilla
1/2 t. nutmeg
1/2 t. Nama Shoyu
1 c. ground soaked prunes
peel from 4 tangerines well ground
Form mixture into 1-inch layer on a flat plate. Spread ground prunes between layers, forming as many layers as desired.
Blend:
1c. ripe avocado
1 t. olive oil
3 T honey
juice of 1 lemon
1 t. vanilla
4-5 T carob powder
Spread blended frosting mixture over crust, or squeeze using a decorating bag.
Decorate with fruits, berries, and nuts. Chill.
Serves 12
- by The Boutenko's, Raw Family
**Michelle made this recipe for a birthday cake. I didn't have butterscotch flavor, nor tangerines, so I changed it to 2 t. vanilla and
peel from 2 oranges instead. I made one 1 inch layer, then put a layer of sliced strawberries in a circular pattern on top and then spread the frosting on top of the cake. Made some chocolate
ice cream to go on the side and it was a huge hit!!!
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