(Serves 8 – very rich)
* Difficulty Level: Easy
* Preparation Time: Quick
* Serves:6 – double the recipe to serve more
* Equipment needed: Hands, paring knife, food processor, measuring cups/spoons,spatula
For larger cakes double or triple the recipe
Don’t let the word Vegan throw you. This is truly a scrumptious flour less cake that vegans and non vegans alike will enjoy. I promise.
1.5 cups walnuts (soak for 4 hours before, change water often during soaking)
10 majool dates (remove pit)
1/3 cup cocoa powder (I use Dr. Fuhrmans) – DON’T use dutch processed cocoa.
1 tspn. instant coffee powder (decaf or regular is fine)
½ tspn vanilla extract
It’s quick, and easy. Due to the perishable nature of the walnuts, I keep it in the fridge, but it lasts for days. It satisfies that craving for something sweet when your watching what you put into your body. YUM. Really !
BEFORE BEGINNING: Soak Walnuts ahead of time for 4 hours.
1.5 cups (about 6.5 oz) soaked walnuts. Place in food processor and grind for 10-12 seconds do not over process as walnuts are very oily and your cake will turn oily.
Add the following ingredients to the food processor: (blend only til mixed)
1/3 cup Dr. Fuhrman’s cocoa powder (or cocoa powder of your choice but be sure it’s high quality
10 Majool dates (pitted)
1/3 cup dark Agave
1/2 tspn. vanilla extract (best you can buy…I get mine from Williams Sonoma and it’s Madagasgar Vanilla
¼ Add salt
Remove and form into a disk .. Cover with chocolate sauce and/or shredded coconut. (recipe below)
Mix together til smooth and pour over top of cake
Cocoa Powder – Dr.Fuhrmans – 1/3 cup – DON’T use dutch processed cocoa.
Vanilla extract – ½ tspn vanilla
Agave- ¼ cup
I’m not kidding you or exaggerating at all when I tell you that this cake tastes like the most decadent brownie or piece of fudge you’ve ever had. And…it’s sooooooooooooooo easy.
You will love it. Guaranteed!