Raw Food Chocolate Recipe: Flourless Chocolate Cake Recipe Video
Raw food lovers who also love chocolate get the best of both worlds in this rich, decadent dessert. Jennifer Cornbleet demonstrates the simple techniques needed to turn wholesome ingredients into a dense, super-fudgy treat. Not only is it made without flour, it's also free of transfats and refined sugar...and is ready in just five minutes.
Ingredients
| Raw walnuts | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1 Pinch | |
| Medjool dates | 8 Large, pitted | |
| Unsweetened cocoa powder | 1⁄3 Cup (5.33 tbs) | |
| Vanilla extract | 1⁄2 Teaspoon (Optional) | |
| Water | 2 Teaspoon | |
| For topping | ||
| Fresh raspberries | 1⁄2 Cup (8 tbs) | |
Directions
MAKING
1. In a food processor put the walnuts and salt. Process till coarsely ground.
2. Add the cocoa powder, dates and vanilla (if using). Continue to process till it begins to turn sticky.
3. Pour a little water and continue to process till it becomes sticky.
4. Transfer the mix to a plate and using clean hands shape it like a cake.
5. Arrange fresh raspberries on the top to decorate.
SERVING
6. In a serving plate, slice the cake and serve as dessert.
TIPS
Cover with a plastic wrap and store in the refrigerator for 3 days or freezer for 2 weeks.
Always bring to room temperature before serving.
1. In a food processor put the walnuts and salt. Process till coarsely ground.
2. Add the cocoa powder, dates and vanilla (if using). Continue to process till it begins to turn sticky.
3. Pour a little water and continue to process till it becomes sticky.
4. Transfer the mix to a plate and using clean hands shape it like a cake.
5. Arrange fresh raspberries on the top to decorate.
SERVING
6. In a serving plate, slice the cake and serve as dessert.
TIPS
Cover with a plastic wrap and store in the refrigerator for 3 days or freezer for 2 weeks.
Always bring to room temperature before serving.
Chef
