If you need a more accessible version of this website, click this button on the right. Switch to Accessible Site


You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Angelic Chiropractic and Health Services, Inc.

Bernice Johnson, D.C. * Jin Kim, D.C.

(863) 293-7789


Flourless Chocolate Cake or Chocolate Nut Ball Cookies

Yield: one 5 inch cake, 4 servings

1 ½ cups raw walnuts, unsoaked

Dash salt

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.