Flourless Chocolate Cake (Raw Food)

Total Time
10 mins
5 mins

I got this from a wine tasting event: pairing wine with raw food. I was pleasantly surprised at how good this tasted!

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  1. Place walnuts and salt in a food processor and process until finely ground. Add the dates, cocoa and vanilla and process until the mixture begins to stick together. Add the water and process briefly.
  2. Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries or top before serving, if desired. Cover with plastic wrap.
  3. Cake will keep for three days in the refrigerator or for several weeks in the freezer. Bring to room temperature before serving.
Most Helpful

1 5

I wanted to like this but it was too bitter for my tastes. I did use a premium dark cocoa but to no avail. Perhaps if the cocoa was decreased, dates increased or some agave syrup added? It probably would taste a smidge better with lots and lots of red wine (smile).

5 5

This recipe is from Jennifer Cornbleet's website. She's a raw food chef.
Anyway, this is delicious! I can have that chocolatey goodness without the guilt. Love it!