
Place the dates, cashews, and mixed nuts in separate bowls and cover with water. Soak for about 30 minutes, then drain, reserving 3 tablespoons of the date soaking water.

Make the base: add the softened dates, mixed nuts, oats, 4 tablespoons cocoa powder, and reserved date water to a blender or food processor. Blend until the mixture forms a thick, sticky dough that holds together when pressed.


Press the chocolate base firmly into a small lined cake pan, square dish, or ring mold. Smooth the top with a spatula, then freeze for 30 minutes while you prepare the topping.

Gently melt the coconut butter in a small saucepan over low heat, then let it cool slightly so it is warm but not hot. Blend the drained cashews, avocado, melted coconut butter, honey, and cocoa powder until smooth and creamy.



Spread the chocolate topping evenly over the chilled base. Return the cake to the freezer for 1 to 2 hours, or until firm enough to slice cleanly.
Before serving, decorate with raspberries and a light dusting of powdered sugar. Slice with a warm knife and serve cold.




