Cinnamon Carob Marble Fudge Cake - The Carob Kitchen

Ingredients

• CRUST: ½ cups raw cashews (not soaked)
• 1 soft medjool dates, pitted
• 1 tbsp coconut oil
• ½ tbsp carob syrup or agave
• BASE FILLING: 8 tbsp cashew butter
• 4 tbsp About Time Cinnamon Spice Protein Powder (or a similar protein powder of your choice)
• 3 tbsp coconut oil, liquefied
• 3 tbsp Carob Syrup or agave
• ¼ cup warm water
• ¼ cup unsweetened vanilla almond milk
• 1 tsp pure vanilla extract
• ⅛ tsp salt
• ADDITIONAL CAROB FILLING: 8 soft medjool dates, pitted
• 2 tbsp toasted carob powder (or raw if you prefer)
• 1 tbsp coconut oil, liquefied
• 1 tbsp Carob Syrup or Agave
• 2 tsp black strap molasses
• ½ tsp salt
• OPTIONAL TOPPINGS: cacao nibs, shaved chocolate, hemp seeds, ½ tbsp extra carob powder to form the balls (if making)