Have Your Cake and Eat it Too!

The 29th was my Papas 52nd Birthday! We had such a great time. We went to Missoula for the 4th annual Roots Fest, that is put on by a good friend. Connecting with old friends is always so great! We got to see some of the people that we meet up with every year at Rockygrass, including Michael Hornick of Shanti Guitars, Ellen, and Chuck Midgley. We also took my sweet neices to Splash Montana and had a good day in the sun. We stayed at my Aunt and Uncles house in Lolo, had long conversations, and lots of fun. Needless to say I didnt have time to make my dad a Birthday Cake, so I made one last night that I think he will love.




Dark Chocolate Raspberry Ganache Cake

Serves 12

*Brownie Bottom:
3 cups walnuts
1-1 1/2 cup dates
pinch salt
process all ingredients in your food processor, until everything forms a ball and sticks together

*Cherry or Berry(Raw Dairy Free agave or stevia sweetened)
Ice Cream Bought or Homemade

*Raspberries

*Dark Chocolate(Raw Dairy Free agave or stevia sweetened)
Ice Cream Bought or Homemade

*Fresh Raspberries

*Chocolate Ganache
1/2 c agave syrup
1/2 c melted coconut butter
1/2 c cacao powder

prepare brownie bottom and press into a 9" springform pan
add the softened berry ice cream, and top with fresh raspberries,
freeze until firm
add the softened chocolate ice cream top with remainder of raspberries
freeze until firm
prepare chocolate ganache by mixing melted coconut butter with agave and coconut.
cut into desired slices
drizzle ganache over top