I’ve always enjoyed baking, so a raw cake is not something that I tend to be interested in. However, my dear yoga teacher and mentor brought this particular cake to our teacher training celebration and I had to have the recipe!
This recipe is so simple – it will literally be the fastest cake you ever make. And it contains no flour or milk, so it’s both gluten- and dairy-free. It’s also amazingly flexible. I’ve served it as small cake bites (see image), cake balls, and a small sliceable cake. And although I haven’t tried it, I’m pretty sure you could use some small, uncomplicated cookie cutters on it as well.
Raw Chocolate Walnut Cake
- 1.5 cups walnuts raw
- 8 each Medjool dates pitted
- 1/4 cup cocoa powder unsweetened
- 1/2 tsp vanilla extract
- 3 tsp water
- Dash salt
- Coconut flakes, ground nuts, sprinkles, cocoa, etc. for decoration
Place walnuts and salt in food processor and grind until fine.
Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together.
Add water and process briefly. Mixture should come together as a 'dough'.
Transfer and press into a silicone mold, placing any decoration in the bottom of the mold. Alternately, separate into 16 equal-sized balls and roll in decorations.
Chill covered for at least 2 hours.