This 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.
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)
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.