Flourless Chocolate Cake
7th January 2011Raw Food, Video6 CommentsThis is a super simple recipe that is fun for all and super delicious. Give it a try and let me know what you think. This recipe comes to us from my friend Celeste Williams.
Flourless Chocolate Cake
Ingredients
11/2 cups raw walnuts
Dash Celtic Sea Salt
10 Medjool dates, pitted
1/ 3 cup unsweetened cocoa (if you can’t get raw, I like the organic Green & Blacks cocoa)
1 teaspoon vanilla
2 teaspoons water
1/2 cup raspberries, for garnish (optional)
Directions
Place the walnuts and salt in a food processor fitted with an S blade and process until finely ground. Add the dates, cocoa power, vanilla and water and process until the mixture begins to sick together.
Transfer to a serving plate and form into a 5-inch round cake. Decorate the cake and plate with fresh raspberries before serving. Covered with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.
6 responses to "Flourless Chocolate Cake"
21:52 on March 28th, 2011
You might be my new best friend…this sounds intriguing, so I’ll try. We loved the raw asparagus (I’d never eaten it raw) arugula salad you posted the other day.
20:55 on January 19th, 2011
Good comment. The bottom line: Stay away from bread or pasta that doesn’t say 100 percent whole grain.
20:23 on January 14th, 2011
I really like this recipe because of the lack of bleached flour. Your body quickly converts this carbohydrate to sugar in your bloodstream. Your brain likes the feel-good rush of the sugar and sends out the message, more, more, more! No need for that.
10:39 on January 15th, 2011
Exactly Jack. If you make it, let me know what you think.
20:13 on January 14th, 2011
Wonderful Celeste, where can I find here online Pam?
10:43 on January 15th, 2011
Hey Aaron. Celeste is a raw food friend of mine, but I’m not sure if she has a website. I’ll get back to you on that.