The Raw Truth

Six-Layer Carob Kake

This fabulous cake was originally created for a wedding. These cakes can turn out beautifully if you decorate and garnish them well, so be

artistic.

SERVES 10 TO 12

6 bananas

2 cups seeded, soaked dates, drained

½ cup raw wheat germ

2 cups raw carob powder

1 cup sprouted walnuts

CAROB SAUCE

4 seeded, soaked dates, drained

¼ cup raw carob powder

2 tablespoons olive oil

3 cups Nut Crème

Using a homogenizing juicer, homogenize the bananas, dates, wheat germ, carob, and walnuts into a bowl. Divide the dough into six equal-size
balls and form six round, flat layers of similar width and diameter. Using one of the methods described here, dehydrate the dough for 12 hours, or
until dry.
To prepare the sauce, place the dates, carob powder, and olive oil in a blender cup or blender and blend well.
To assemble the cake, place one of the six layers on a plate. Spread ½ cup of the nut crème over the layer. Continue layering, alternating cake
and frosting, with the next five layers. Generously frost the top and sides of the cake. Drizzle with the carob sauce and serve.