Yield: one 5-inch cake, 4 servings

Ingredients

• 1 1/2 cups raw walnuts
• dash salt
• 8 pitted medjool dates
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract (optional)
• 2 teaspoons water
• 1/2 cup fresh raspberries, to garnish

Equipment

• food processor, fitted with S-blade
• measuring cups and spoons
• serving plate

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 optional 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 5-inch round cake. Decorate the cake and plate with fresh raspberries before serving, if desired. 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.

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