Raspberry Chocolate Torte

• 1 58 pints honey dates, pitted
• 2 18 cups raisins
• 1 18 cups almond butter
• 2 18 quarts round almonds
• 1 58 cups cocoa powder
• 1 dash cinnamon
• 1 12 tablespoons vanilla extract
• 1 18 cups honey dates, pitted
• 1 18 cups dried cherries
• 12 cup coconut butter
• 1 18 cups almond butter
• 1 dash cinnamon
• 2 18 teaspoons vanilla extract
• 34 cup cocoa powder
• 2 18 quarts raspberries
• 2 18 cups honey dates, pitted
• 1 cup pine nuts
• 1 tablespoon lemon juice
• 1 dash white pepper
• 12 teaspoon salt
• 1 dash water, to cover
• 2 78 cups carob powder
• 2 78 cups olive oil, cold-pressed organic
• 2 18 quarts water
• 1 18 cups agave nectar
• 87 12 honey dates, pitted
• 1 12 tablespoons cinnamon
• 12 cup vanilla

1. To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
2. To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
3. Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover.
4. Put the coulis between the 2 layers.
5. Stack the 2 layers.
6. Make the Creme Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
7. Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
8. After stacking the 2 layers.
9. Garnish with the Coulis, Creme Fraiche and Carob Sauce.
10. You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.

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Taken from www.food.com/recipe/raspberry-chocolate-torte-180349 (may not work)