Angelic Chiropractic and Health Services, Inc.
Bernice Johnson, D.C. * Jin Kim, D.C.
Flourless Chocolate Cake or Chocolate Nut Ball Cookies
Yield: one 5 inch cake, 4 servings
1 ½ cups raw walnuts, unsoaked
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
½ teaspoon vanilla extract (optional)
2 teaspoons water
½ cup fresh raspberries, for garnish (optional)
Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder and vanilla and process until the mixture begins to stick together. Add the water and process briefly.
Transfer to a serving plate and form into a 5-inch round cake. Decorate the cake and plate with fresh raspberries before serving, if desired. Covered with plastic wrap, Flourless Chocolate Cake will keep for 3 days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.
I also like to roll it into 1 inch balls and roll the balls in walnuts for a tasty cookie. To make cookies, increase the walnuts to 2 cups and only grind until the nuts are chopped. Stop and remove ½ cup of nuts and continue to follow the above directions to blend. Once the balls are made just roll them in the ½ cup nuts.