Sweetheart Cake with Fudge Frosting

My husband's favorite chocolate combinations are chocolate and orange or chocolate and raspberry. This recipe is both.
The recipe for this Sweetheart Cake with Fudge Frosting is from Hallelujah Diet. I used the remaining raspberries to decorate the cake. As with every cake I make, I use part of the recipe to make a birthday glass cake. I keep these in the freezer for upcoming birthdays. 

This delicious pairing, found in Rhonda Malkmus' recipe book, "Rhonda's Culinary Creations" makes the perfect treat to share with a loved one.

Ingredients:

For the cake:

3 cups walnuts, soaked overnight, drained and dried
1 cup raw, unsweetened carob powder
1 cup medjool dates, pitted
3 tablespoons raw, cacao paste, (not a coconut fan)
1 tablespoon ground flaxseed
1/4 raw vanilla bean, ground fine or 1 teaspoon vanilla extract
1/4 teaspoon unrefined sea salt
Zest of 1/2 orange
1/2 cup fresh or frozen raspberries

For the frosting:

1/3 cup soft, pitted medjool dates
1/3 cup raw carob powder
1 tablespoon ground flaxseed
1/4 cup raw agave
1 medium avocado, peeled and pitted

Directions:

To make the cake, simply place all ingredients in a food processor, pulsing until it reaches a thick, smooth consistency. Push the mixture into a cake mold to form, and then let it set in the refrigerator.

In the meantime, place all frosting ingredients into the food processor, and blend until smooth. Remove cake from the refrigerator, and apply frosting generously over the sides and surface of the dessert. Enjoy!