An easy no-bake flourless chocolate cake recipe topped with a layer of salted chocolate shell. Easily make it raw by using raw cacao. Naturally gluten-free and paleo friendly.
- 3 cups almond flour
- 2 cups pitted medjool dates (presoaked and strained*)
- ¾ cup cocoa powder
- ¼ cup maple syrup (or a raw liquid sweetener, like agave, etc.)
- 1 tbsp lemon juice
- pinch of salt
- 1 tbsp pure vanilla extract (or a tsp of raw ground vanilla bean)
- ½ tbsp kahlua (optional: adds a deeper flavor, but not raw or paleo. For raw/paleo version, add another pinch of raw ground vanilla bean)
- ⅛ tsp black pepper
- ½ cup coconut oil, very soft or liquified (but not hot!)
- ¼ cup cocoa powder
- 3 tbsp maple syrup (or a raw liquid sweetener, like agave, etc.)
- 1 tsp pure vanilla extract
- 1 tsp kahlua (for raw/paleo version, add a pinch of raw ground vanilla bean instead)
- Process all cake ingredients in a food processor until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape (see notes below on alternative pans***). For pressing, I recommend initially using a spoon, and then placing a piece or parchment paper on top and press the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth. Place the cake in the freezer while working on the next step.
- Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). Mix with a fork until all the ingredients are incorporated and the mixture is smooth. This can take a few minutes — just keep stirring until there are no clumps left behind.
- Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula or the back of a spoon to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now (otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead).
- Place the cake in the freezer for at least 2 hours 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). Place on a serving plate, top with any additional toppings if using, and keep the cake refrigerated until ready to serve.***
*For soaking the dates: soak for a few hours in warm water (or cover with boiling water and soak 15-20 minutes if you don’t care for the recipe to remain raw).
**If you don’t have a 6″ springform pan, feel free to use any small container or dish of a similar size (a tupperware container would work well, or a small pan). Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. Note that the wider the dish, the flatter the cake — the shape is up to you.
***Storage notes: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must so long as it’s not super hot where you are. I just prefer it chilled + it’s a bit easier to slice gracefully when cold.