Chocolate raspberry layer cake

Ingredients

• WET
• 3/4 cup date paste (see tips)
• 1/4 cup raw agave, raw honey, organic maple syrup or more date paste
• 1/4 cup almond milk
• 1 tablespoon vanilla extract
• 1/4 cup coconut oil, melted
• 3 tablespoon cacao butter, melted (use coconut oil if you don’t have cacao butter)
• DRY
• 3 cup almond pulp or 3 ½ cups almond flour (see tips)
• 1 1/2 cup organic dessicated coconut, blended in a food processor to ‘flour’ consistency
• 3 tablespoon golden flax meal (see tips)
• 1/3 cup freeze-dried raspberries
• 1/2 cup cacao powder, plus extra for dusting
• raw chocolate, shaved, for garnish (optional)
• CHOCOLATE CREAM FROSTING
• flesh 2 large avocados
• 1/2 cup water
• 1/4 cup almond milk (or use water)
• 1/3 cup coconut oil, melted
• 1/4 cup cacao butter, melted
• 1/3 cup cacao powder
• 1/3 cup raw agave, raw honey, organic maple syrup or date paste
• 1 teaspoon vanilla extract