1 cup whole-wheat flour 2/3 cup chickpea flour 1 tsp baking powder 3 tsp baking soda 3 1/2 cups pitted dates, divided 1 cup pineapple chunks, drained 1 banana, peeled 1 apple, peeled, cored and cut into pieces 1 cup shredded beets 3/4 cup shredded carrots 1/2 cup shredded zucchini 4 tbsp natural nonalkalized cocoa powder 1/2 cup dried currants 1 cup chopped walnuts 1 1/2 cups water 2 tsp vanilla extract 1 cup raw macadamia nuts or raw cashews 1 cup vanilla soy, hemp or almond milk 1/2 cup dates, pitted 1/3 cup Brazil nuts or hazelnuts 2 tbsp cocoa powder 1 tsp alcohol-free vanilla flavor
Preheat oven to 350 degrees. Mix flours, baking powder and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups dates with the pineapple, banana and apple.
Slice remaining 1/2 cup dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.
Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.
For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.
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