Found this Joel Fuhrman, M.D. recipe on Dr. Oz’s website
Preparation Time: 40 minutes
Preheat oven to 350 degrees F.
Combine Dry Ingredients in a bowl and set aside:
1 2/3 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons baking soda
4 tablespoons natural non-alkalized cocoa powder
In blender puree:
3 1/2 cups pitted dates, divided (1/ 2 cup cut into small pieces and set aside)
1 1/2 cups water
1 cup pineapple chunks, drained
1 organic apple, cored and cut into pieces
In Food Processor:
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
Mix all above in large bowl with:
1/2 cup dried currants or raisins
1 cup chopped walnuts
1/ 2 cup dates (which was cut into small pieces & set aside)
2 teaspoons alcohol-free vanilla extract(optional)
Spread in a 9.5″ X 13.5″ nonstick baking pan.
Bake for 1 hour @350 degrees F. or until a toothpick inserted into the center comes out clean.
CHOCOLATE NUT ICING: (For a no-nut version, Use Chocolate Sauce Recipe)
1 cup raw macadamia nuts or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup dates, pitted
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon alcohol-free vanilla flavor (optional)
For the chocolate nut icing, combine all ingredients in a high-powered blender* until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.
Note: A food processor may be used to combine icing ingredients but the icing will not be as smooth.
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