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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Recipe Information
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)
Instructions
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.
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.
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.
Line the bottom of an 8-inch round cake pan with parchment paper for easy removal.
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.
If using, sprinkle raw cacao nibs over the top for added texture and crunch. Press them gently into the surface so they stick.
Place the cake in the refrigerator to chill for at least 1 hour to firm up before serving.
Once chilled, remove the cake from the pan and slice into 8 pieces. Serve with fresh berries if desired.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 277.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4083 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
