Total Calories: 54
• In a small saucepan, cook the dates in the fruit juice, stirring occasionally until smooth and creamy. If the dates won’t completely cream, push them through a strainer. Set aside.
• In another small pan, cook the carob powder and water at a low boil for 5 to 8 minutes. Beat in the butter, stevia extract, and vanilla. Add the cooked dates and beat until well blended.
• Spread some of the frosting between the cake layers. Spread the rest of the frosting on the top and sides of the cake. Grind the pecans in the blender. Sprinkle the nuts on the top of the cake.
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