Walnut Spice Cake
3 cups dry walnuts
¼ tsp sea salt
1 cup medjool dates
to taste: cinnamon, pumpkin pie spice and vanilla
Combine well in food processor.
Form into a cake shape or press into a small pan and after it’s chilled turn onto a plate.
1 small organic orange, you’ll be using the peel and all so be sure to wash it well
1/2 cup pre-soaked cashews
1 heaping TB coconut oil, more if you want it super thick
1 tsp. vanilla
agave to taste
In high-speed blender: blend all ingredients until smooth. Use small amounts of water only if necessary to help blend.
Chill until the frosting thickens.
Frost the cake and return to refrigerator and chill for a few hours.
Garnish with raw dried unsweetened coconut flakes.