Flourless Chocolate Cake by Chef Juel

1 1/2 cups raw walnuts or pecans

10 pitted Medjool dates (approx.15)

1/3 cup unsweetened cocoa or carob powder

1/2 tsp. vanilla extract (optional)

2 tsp. water

1/2 cup fresh raspberries for garnish

Dash of salt


  1. Place the walnuts or pecans and salt in the food processor fitted with the “S” blade and process until finely ground.  
  2. Add the dates, cocoa powder and vanilla extract and process until the mixture begins to stick together.  
  3. Add the water and process briefly.
  4. 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.  
  5. Cover with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer.  
  6. Allow cake to cool before serving.


Raspberry Sauce

1 cup fresh or frozen raspberries (thaw and drain, if frozen)

1/4 cup pitted Medjool dates, soaked


Place ingredients in a blender and process until smooth.  

Store in a sealed container in the refrigerator, will keep for 3 days.