Fig and Chocolate Flourless Cake
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6″ cake
Ingredients
- 3 cups almond flour (I used JK Gourmet, as it’s a bit finer)
- 2 cups dried figs (presoaked and strained)
- ¾ cup cocoa powder + more for dusting
- ¼ cup liquid sweetener of choice (I used maple syrup)
- juice of ½ a lemon
- ¼ tsp salt
- 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
- ½ tbsp kahlua (optional for deeper flavor, but not raw)
- ¼ tsp cardamom
- ⅛ tsp black pepper
Instructions
- Place all ingredients in a food processor and blend until everything is thoroughly combined and mixture begins forming a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape. Place in the freezer for at least 1 hour to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit; Careful loosening will prevent any cracks in the cake). Prior to serving, dust cake with some additional raw cacao powder on top.
- Additional notes: this fig and chocolate flourless cake can be kept in the fridge or it can be frozen, though I like it better chilled in the fridge personally. It can also be kept at room temperature – it won’t melt (unlike some other types of raw/no-bake cake recipes). I just prefer the chilled flavor better.
Notes
If you don't have a 6" springform pan, you can make this in any similar size dish {like a tupperware container or another baking dish}. Just make sure to line it well with parchment paper first so that you can remove it easily out of the pan when ready.
