The recipe for this raw cocoa red jujube walnut cake comes from HILLS & MILLS, a family-run coffee shop in Delft, the Netherlands, designed for diners who demand high quality and healthy food. The signature desserts in this store are grain-free, sugar-free, lactose-free, vegetarian and unprocessed.
Take out the 8*8'/20*20cm baking tray and put it in the baking paper or wax paper, leaving some to cover the edges. Put the walnut, cocoa powder and salt into the processing machine and mix until it becomes sticky for about 2 minutes.
If necessary, use a rubber spatula to scrape off the food on the side, add dried fruit, red dates and honey, and mix again for 1 to 2 minutes.
Use a spatula to press these into the baking tray. Put in the refrigerator for at least 20 minutes. Soak the red dates in cold water for 20 minutes, drain them and put them into the processing machine. Put the other ingredients into the processing and smooth them for 1 to 2 minutes.
The mixture is also scraped off, if necessary, a rubber scraper is available. Freeze for at least 2 hours.
Take the cake out of the baking tray, place it on a cutting board, sprinkle with a sugar coating and crushed walnuts. Use a knife to pass through the hot water and cut into 12 pieces. The cake can be stored in the refrigerator for five days. This recipe is for 12 people.