This is probably the most “demanded” of my demo dishes, along with Portobello Pesto Pizza. Easy-to-prepare and universally appealing, you can make this gem into any shape you desire, including brownies, truffle balls (which are lovely rolled in coconut flakes) or in the cake shape that I usually create, using a dinner plate as you’ll see me do in the video below.
Raspberries are a popular pairing with chocolate; you can use fresh raspberries, but why not amp up the nutrition with a homemade “jelly” that uses a marvelous superfood — chia seeds. You can usually buy these now in the bulk section of your local health food store as they’ve become much more popular and identifiable.
A staple food of the Mayan and Aztec empires, these tiny black seeds resemble poppyseeds (they also come in a white variety) and have more protein than flaxseeds or soybeans,. Chia seeds are a superior source of amino acids, fiber and antioxidants. A few teaspoons of chia gel with the main meal of the day will slow down sugar absorption, making this Superfood highly recommended for diabetics. They are also one of the best sources of Omega 3’s on the planet!..
Due to their hydrophilic structure chia seeds absorb 20 times their weight, expanding in liquid,and forming a gelatinous texture that can be easily added to smoothies and salad dressings; these amazing seeds make a delectable “tapioca” pudding when added to nut milk.
MAKE IT PATRIOTIC RED, WHITE AND BLUE: If you want to dress this cake up for 4th of July you can add on some blue and white along with the red raspberry coulis. As you see me make this cake in the video clip below, I make it with a Vanilla Cashew Creme pudding. You can also use some vegan Ricemallow Creme (made by Suzanne’s, it’s one of my favorite Raw Fusion pantry items.) Then decorate with blueberries.
LJ’s Flourless Chocolate Cake with Raspberry Coulis
- 2 ½ cup walnuts
- 1 pinch salt
- 10-12 medjool dates
- 1 tsp. vanilla extract
- 1/3 cup cacao powder (unsweetened)
- 2 TB. coconut oil
- 2 TB. maple syrup (can replace with agave, honey, or coconut nectar)
- 2 TB. water
Directions: Place walnuts and salt in food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and maple syrup and process until mixture sticks together. Add 2 tbs. water and pulse for a moment. Form into a circular cake, about 6″ diameter on a serving plate. A small slice of this rich cake goes a long way!
Options: Garnish with mint leaves or fresh berries
- 1 package of frozen raspberries, defrosted (or can use a pint or two of fresh raspberries)
- 2 TB. agave, honey or coconut nectar
- 4 TB. chia seeds
- Extra berries for garnish along with mint leaves
Directions: Place raspberries in blender and blend until fairly smooth. Place in bowl and stir in sweetener (add more if you prefer it sweeter) Add chia seeds and stir well. You should stir every 5-10 minutes for about 30 minutes – It should thicken into a jam consistency. (add more chia seeds if needed)
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Watch Dr. LJ make this cake on NBC’s Daytime Show: