Flourless Chocolate Cake with Vanilla Creme Sauce

Chocolate Raspberry Cake

FLOURLESS CHOCOLATE CAKE WITH VANILLA CREME SAUCE – RAW, VEGAN, GLUTEN-FREE

From Dr. LindaJoy “LJ” Rose http://www.rawfusionliving.com/recipes/

Ingredients:

 

    2 ½ cup walnuts

    1 pinch salt

    10-12 medjool dates

    1 tsp. vanilla extract

    1/3 cup cacao powder (unsweetened)

    2 TB. coconut oil

    2 TB. maple syrup

    2 TB. water

 

Directions: Place walnuts and salt in food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and maple syrup and process until mixture sticks together. Add 2 tbs. water and pulse for a moment. Form into a circular cake, about 6″ diameter on a serving plate. A small slice of this rich cake goes a long way!

 

Options: Garnish with mint leaves or raspberries. Fantastic served with Vanille Crème Sauce (below for your convenience) Drizzle with vanilla crème or put a spoonful next to each slice.

 

Vanilla Creme Sauce

Ingredients:

 

    1 cup soaked cashews

    1TB. Vanilla extract or seeds from 1 vanilla bean

    2-3 TB. Extra virgin coconut oil

    ½ – 3/4 cup water

    4 TB. pure maple syrup

 

Prep: 2 hours ahead. Soak cashews in water. Drain and rinse.

 

Directions: Place drained cashews in blender with ½ cup of fresh water, maple syrup and coconut oil and blend until smooth. Add vanilla and rest of water, if needed, and blend until very silky. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in fridge.

HERE IS ANOTHER OPTION FOR THIS RECIPE –

 

Make a Raspberry Coulis using fresh or frozen berries and chia seeds!

 

Raspberry Coulis:

Ingredients:

1 package of frozen raspberries, defrosted (or can use a pint or two of fresh raspberries)

2 TB. agave, honey or coconut nectar

4 TB. chia seeds

Extra berries for garnish along with mint leaves

 

Directions:

 

Place raspberries in blender and blend until fairly smooth.  Place in bowl and stir in sweetener (add more if you prefer it sweeter)  Add chia seeds and stir well.  You should stir every 5-10 minutes for about 30 minutes – It should thicken into a jam consistency.  (add more chia seeds if needed)

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