Flourless Chocolate Cake (Raw Food) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this from a wine tasting event: pairing wine with raw food. I was pleasantly surprised at how good this tasted! Ingredients:
3 cups walnuts |
1/4 teaspoon sea salt |
20 pitted dates (medjool dates) |
2/3 cup unsweetened cocoa powder or 2/3 cup carob powder |
1 teaspoon vanilla extract |
1 teaspoon water |
raspberries, for garnish |
Directions:
1. Place walnuts and salt in a food processor and process until finely ground. Add the dates, cocoa and vanilla and process until the mixture begins to stick together. Add the water and process briefly.
2. Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries or top before serving, if desired. Cover with plastic wrap.
3. Cake will keep for three days in the refrigerator or for several weeks in the freezer. Bring to room temperature before serving.
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