Flourless Chocolate Cake (Raw Food)
"I got this from a wine tasting event: pairing wine with raw food. I was pleasantly surprised at how good this tasted!"
photo by The Veganista
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 9 inch cake
- Serves:
- 10
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
- 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.
- 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.
- 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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Reviews
-
I wanted to like this but it was too bitter for my tastes. I did use a premium dark cocoa but to no avail. Perhaps if the cocoa was decreased, dates increased or some agave syrup added? It probably would taste a smidge better with lots and lots of red wine (smile). -
This recipe is from Jennifer Cornbleet's website. She's a raw food chef. <br/>Anyway, this is delicious! I can have that chocolatey goodness without the guilt. Love it!
RECIPE SUBMITTED BY
HeatherN
Johnston
I like to eat and I like to cook.
