new year's eve fudge cake

I made a realllllly yummy fudge cake for the holidays. It doesn't take long to make at all but there is time spent in the freezer. Here's what I did: First, you'll need a spring form pan. Line the bottom with unbleached parchment paper if you'd like. I do that because someone cut into the bottom of the springform pan and I have not replaced it yet. So instead of getting a mess lodged in the thing, I just line it. This really isn't necessary. If you want the pie/cake to slide off easily, then another option is to grease the pan with coconut oil. OK, here we go:

First layer, the Fudgiest part: • 2 cups of walnuts • 1/3 cup raw agave • 1/4 cup raw cacao powder • pinch of Himalayan sea salt In the food processor, process all ingredients until fudgie and smooth. Taste for sweetness. You'll process for almost a minute to make sure that it becomes really thick and fudgie. Then spread evenly in the bottom of the springform pan.

Here's a tip: if the fudge is too sticky to spread, put your spatula or rubber scraper under some cold water and it will spread more easily with no sticking.

Now comes a Creamy, Smooth Chocolate Pudding layer: • 3 Tbsp coconut oil • 2 avocados, peeled and pitted • 1/2 cup raw agave • 1/3 cup raw cacao powder • 1/3 cup filtered water • 1/2 tsp vanilla powder • 1/2 Tbsp non-GMO soy lecithin In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer in the springform pan.

Now comes a Creamy, Sweet Orange Nut Butter Layer: • 1/2 cup raw cashew butter • 1/4 cup really raw almond butter • 1/2 cup raw agave • 2 Tbsp coconut oil • 1/2 Tbsp non-GMO soy lecithin • 1/2 cup filtered water • a tiny splash of orange oil In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the pudding layer in the springform pan. Don't try to hold yourself back from licking the bowl, it won't work.

Note: Now's a good time to put the springform pan in the freezer for an hour or so. The layers will all harden enough for you to spread the final layer off in the easiest way possible.

and finally comes the Chocolate Frosting: • 1/2 cup raw agave • 1/2 cup raw cacao powder • 3 Tbsp coconut oil • 1/2 cup filtered water In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer which is now out of the springform pan.

Notes: After the cake sits in the freezer for an hour or so, it is hard enough to take out and remove the outer springform pan. Drizzle the icing on or spread it on as you see fit. It hardens up very quickly as it hits the cold cake. So make the icing and spread it right away. Don't let it sit... not unless you live in warmer climates but in VT, the coconut oil stays pretty firm all year round. (And as such, it sometimes takes a little bit of time to totally blend up the coconut oil in the blender!) Serve and enjoy! This can be stored in the fridge or freezer. But what is best is to make this and share it with lots of friends.