No-bake dessert
Raw Chocolate Cake
A rich, single-layer cacao cake finished with a simple date caramel drizzle.
Ingredients · 1 serving
- Walnuts, English1.3 oz (37 g)
- Medjool dates, pitted1.5 oz (42 g)
- Cocoa powder, unsweetened0.29 oz (8.3 g)
- Table salt0.01 oz (0.3 g)
- Vanilla extract0.02 oz (0.7 g)
- Almond milk, unsweetened0.31 oz (8.8 g)
Method
- Process walnuts, two-thirds of the dates, cocoa powder, salt and vanilla until a thick, fudgy dough forms.
- Press into a 6-inch ring mold or springform pan and smooth the top.
- Blend the remaining third of the dates with the almond milk from the ingredient list until smooth and pourable. Add the measured milk gradually; update its weight if you use a different amount.
- Chill the cake 2 hours until firm, then unmold.
- Drizzle date caramel over the top just before serving.
Recipe from raw-desserts.com (opens in a new tab). The full batch makes 6 servings (One 6-inch cake, 6 slices); quantities above are one serving.
Nutrition per serving
| Calories | 378 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 41.3 g |
| Fat | 25.2 g |
| Fiber | 8.3 g |
| Sodium | 106 mg |
Highest micronutrients
- Copper: 1.05 mg (117% of the FDA Daily Value)
- Manganese: 1.7 mg (74% of the FDA Daily Value)
- Magnesium: 123 mg (29% of the FDA Daily Value)
- Vitamin B6: 0.31 mg (18% of the FDA Daily Value)
- Zinc: 1.89 mg (17% of the FDA Daily Value)
- Phosphorus: 215 mg (17% of the FDA Daily Value)
Calculated from USDA FoodData Central ingredient records. Unknown values are not counted as zero. Illustration, not a photo of the tested result.