Flourless Chocolate Cake Raw Food
Indulge in the decadent simplicity of this Flourless Chocolate Cake, a raw food masterpiece that's as rich as it is wholesome. This no-bake dessert features finely ground raw almonds, sweet Medjool dates, and antioxidant-packed cacao powder, blended to create a luscious, fudgy base. Naturally sweetened with maple syrup and enhanced with a hint of vanilla and sea salt, each bite delivers a deep, chocolatey flavor without refined ingredients. Topped with crunchy raw cacao nibs and served with fresh berries, this cake is perfect for both special occasions and guilt-free snacking. Best of all, it requires just 20 minutes of prep, zero cooking, and is entirely gluten-free, dairy-free, and vegan, making it a crowd-pleaser for any dietary preference!
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Ingredients
- 1.5 cups Raw almonds
- 12 pieces Medjool dates (pitted)
- 0.5 cup Cacao powder
- 0.25 cup Coconut oil (melted)
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 2 tablespoons Raw cacao nibs (optional, for topping)
- 1 cup Fresh berries (optional, for serving)
Directions
Step 1
Add the raw almonds to a food processor and pulse until they are finely ground into a coarse flour-like texture. Be careful not to over-process into almond butter.
Step 2
Add the pitted Medjool dates, cacao powder, melted coconut oil, maple syrup, vanilla extract, and sea salt to the food processor with the ground almonds.
Step 3
Process the mixture until it comes together into a sticky dough. Stop and scrape down the sides of the food processor as needed to ensure everything is evenly combined.
Step 4
Line the bottom of an 8-inch round cake pan with parchment paper for easy removal.
Step 5
Transfer the dough into the prepared cake pan. Press it down firmly and evenly using clean hands or a spatula to create a smooth, compact surface.
Step 6
If using, sprinkle raw cacao nibs over the top for added texture and crunch. Press them gently into the surface so they stick.
Step 7
Place the cake in the refrigerator to chill for at least 1 hour to firm up before serving.
Step 8
Once chilled, remove the cake from the pan and slice into 8 pieces. Serve with fresh berries if desired.
Step 9
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (874.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2949.0 |
| Total Fat 169.5g | 0% |
| Saturated Fat 60.9g | 0% |
| Polyunsaturated Fat 26.0g | |
| Cholesterol 0mg | 0% |
| Sodium 598.1mg | 0% |
| Total Carbohydrate 355.8g | 0% |
| Dietary Fiber 57.8g | 0% |
| Total Sugars 277.8g | |
| Protein 53.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 808.1mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 4082.9mg | 0% |
Source of Calories