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.

Flourless Chocolate Cake
Serves 8
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
285 calories
45 g
0 g
17 g
10 g
4 g
91 g
27 g
21 g
0 g
12 g
Nutrition Facts
Serving Size
91g
Servings
8
Amount Per Serving
Calories 285
Calories from Fat 140
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrates 45g
15%
Dietary Fiber 14g
58%
Sugars 21g
Protein 10g
Vitamin A
1%
Vitamin C
4%
Calcium
8%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups raw walnuts
  2. Dash Celtic Sea Salt
  3. 10 Medjool dates, pitted
  4. 1/ 3 cup unsweetened cocoa (if you can't get raw, I like the organic Green & Blacks cocoa)
  5. 1 teaspoon vanilla
  6. 2 teaspoons water
  7. 1/2 cup raspberries, for garnish (optional)
Instructions
  1. 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.
  2. 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.
Adapted from Celeste Williams
beta
calories
285
fat
17g
protein
10g
carbs
45g
more
Adapted from Celeste Williams
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