By Jennifer Johnson
Flourless Chocolate Cake
1.5 cups raw walnuts, unsoaked
Dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
½ tsp vanilla extract (optional)
2 tsp water
½ cup fresh berries for garnish (optional)
Place walnuts and salt in food processor until finely ground.
Add dates, cocoa powder, and vanilla and process until mixture begins to stick together.
Add water and process briefly.
Transfer to serving plate and form into round cake.
Vanilla Crème Sauce
1 cup soaked raw cashews
¼ cup plus 2 TBSP water
2 TBSP pure maple syrup, raw honey or agave nectar
1 tsp vanilla extract or seeds of 1 vanilla bean
Place all ingredients in a blender and process on high speed until smooth. Chill 30 minutes before serving.
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