Flourless Chocolate Cake

Makes one 9-inch cake; 8 servings

This decadent dessert will delight chocolate lovers.

3 cups walnuts

1/4 teaspoon sea salt

20 pitted medjool dates

2/3 cup unsweetened cocoa powder or raw chocolate powder

1 teaspoon vanilla extract, optional 4 teaspoons water 1 1/2 cups fresh raspberries for garnish

Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 9-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries or top before serving. Covered with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.

Peach Cobbler

Makes 8 servings


1 1/2 cups shredded dried coconut
1 1/2 cups walnuts, soaked and dehydrated, or raw macadamia nuts
1/2 teaspoon sea salt
Dash cayenne
1/2 cup pitted dates

Peach Filling

4 cups sliced peaches, fresh, or frozen, thawed, and drained
1/2 cup date paste
2 tablespoons lemon juice
1/8 teaspoon nutmeg

To make the crust: In a food processor, process the dried coconut until it is coarsely ground. Add the walnuts, sea salt, and cayenne and process into a coarse meal. Add the dates and process until the mixture sticks together when pressed between your thumb and forefinger.

To make the filling: Place 1 1/2 cups of the peaches, the date paste, lemon juice, and nutmeg in a Vita-Mix or blender and process until smooth. Transfer to a mixing bowl. Chop the remaining peaches into bite-sized chunks. Add the chopped peaches to the blended peach mixture and stir to combine.

Press half of the crust in the bottom of a shallow 9-inch square glass baking dish. Add the filling. Press the remaining crust lightly on top, allowing some of the fruit filling to peek through.  Chill the cobbler for at least 1 hour to set. Serve at room temperature, or warmed in a dehydrator set at 125 degrees F for 30 minutes.

This luscious cobbler competes with any cooked version

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