Well, here it is, my favorite dessert! Let me ask you, are your familiar with Linda's fudge cake at the Cheesecake Factory? Well, if you are then you and I are buddies! We are two peas in a pod. Don't you love that cake? So, do I and guess what? This version is raw (no baking), 100% wholesome goodness and it tastes like Linda's! Best of all its made without sugar, gluten, diary, eggs, etc. The real test for you of course will be the "taste taste!" Make sure to like this when you say, "wow" after the first bite!
Here's what you'll need: Food Processor with S Blade and pan ( I like to use a tart pan or cheesecake pan where you can remove the sides). Of course the normal like measuring cups :-).
Cake Ingredients: Walnuts, Dates, Cocoa, Instant Coffee, Vanilla & Grey Celtic Sea Salt
Icing: Soy Milk (Non GMO), Almond Milk, or milk of choice and melting Chocolate (I use 100% Cacao squares, choose your favorite melting chocolate!)
Recipe (Inspired from Jennifer Cornbleet and her book, "Raw Food Made Easy)."
1 1/2 cups Raw Walnuts
8 Pitted Medjool Dates
1/3 cup Unsweetened Cocoa Powder
1 Tablespoon Instant Coffee
1/2 teaspoon vanilla extract (optional)
Two good pinches of Grey Celtic Sea Salt
2 teaspoons water
Place the walnuts and salt in your food processor fitted with the S blade. Process until finely ground. Then add dates, cocoa powder, instant coffee, and vanilla. Process until mixture begins to stick together. Add the water and process a couple more seconds. Transfer to a serving plate and form into a 5-inch round cake.
1/4 Cup of Soy, Almond or other milk
1/2 bar of Chocolate, or 8 oz chocolate chips
Pur burner on low and melt chips with milk while stirring (you can also microwave for about 10 seconds then stir and microwave again until chips start to melt--but make sure its in short short increments). If the mixture is too think and more milk about 1 Tablespoon at a time. You are looking for a frosting consistency. Take off heat, stir and let cool for a couple minutes and then apply to the top and sides of cake. You can even use it to make a chocolate layer cake!
Frost the cake and serve with fresh raspberries or strawberries!
Cover 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.