Flourless Chocolate Cake (Raw Food)

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

• Ready In: 15 mins
• Serves: 10
• Yields: 1 9 inch cake

Ingredients

• 3  cups walnuts
• 1⁄4 teaspoon sea salt
• 20  pitted dates (medjool dates)
• 2⁄3 cup  unsweetened cocoa powder or 2⁄3 cup carob powder
• 1  teaspoon vanilla extract
• 1  teaspoon water
•  raspberries, for garnish

Directions

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.