For the fudge cake, mix the mixed nut pieces, 45g cocoa powder, sea salt, 100g pitted dates and 3-4 tbsp warm water together in a food processor until the nuts are finely chopped and it`s all thick and firm and holds together.

Spoon the mixture inyo a flat-bottomed bowl or tin and press it down firmly snd evenly with the back of a spoon.

Put this to the side and wash the food processor ready for the next part.

For the chocolate icing, mix the 35g pitted dates, agave syrup, avocado, 25g cocoa powder and 2-3 tbsp warm water together in the food processor until the mixture is smooth and spreadable. Add a little more warm water if necessary.

Spread the icing evenly over the cake base.

This recipe is from  www.sensitivefoodies.com