Mix until it’s like a thick batter, add more coconut milk if you need to, (or perhaps some maple syrup. It depends how sweet you like things) or add more cocoa powder, or almond flour if it’s too thin.

Now pat it into two big square cake slices (or three smaller ones) and put it in your dehydrator for a few hours, flipping the sides of it for even distribution of dryness. An hour or two before supper add this chocolate sauce on top of the cakes. Coat in gooey-ness on the sides and even the bottom of the cake. Make a little depression on the top of the cake and put lots on top. Serve warm (it truly tastes like a pudding cake!)

Here’s the sauce:

About 2 tablespoons of cocoa,about ½ cup of dates (previously soaked), a teaspoon of coconut milk, and a little splash of vanilla

Now you can puree this up adding maple syrup to the thinness of a typical chocolate sauce or else you do what I did (which may be considered cheating, lol) for a coffee chocolate sauce, which I desperately wanted. This is an optional idea for those who aren’t 100% raw.

Grind up about a big teaspoon of good, pure (preferabbly organic) coffee beans and add to your sauce. Yes, not raw. Coffee is given a bad rap, but if you get good coffee beans it is a source of anti-oxidants, believe it or not.I stay away from coffee stuff usually…but hey! It’s a treat and a rare treat it shall remain, lol.

I garnished it with a raw chocolate.