If you’re eating a whole foods, plant-based diet I don’t believe that anything needs to be off-limits or categorized as a “cheat” meal. With balance and intentional eating, having dessert is perfectly fine. I love to serve this flourless dark chocolate cake when guests come over. It’s simply beautiful and just the right amount of a sweet bite after dinner.
Makes 1 – 8 inch cake
6 oz. organic dark chocolate, at least 70% cacao
6 T. unsalted organic unsalted butter + 1 tsp. for greasing pan
6 T. unsalted, creamy, organic, raw almond butter
1 tsp. 100% pure vanilla extract
3 organic eggs, at room temperature, whites and yolks separated
6 T. organic coconut palm sugar
Pinch of fine grain sea salt
Preheat the oven to 325 degrees. Over a double boiler (or use a bowl over a pot of simmering water) melt chocolate, butter and and almond butter. Let cool and then stir in vanilla. While the mixture cools, lightly grease the cupcake pan with butter.
Separate the eggs and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat about 6 minutes, until well blended. Slowly pour in the melted chocolate and mix until combined.
In a clean mixing bowl, add the egg whites. Whisk until frothy. Slowly add the sugar and salt and whisk until soft peaks form. Carefully fold the whites into the chocolate mixture until combined. Pour the batter evenly into the
Bake for 25 minutes. Let cool completely before taking them out of the pan.
8.5 ounces 70-85 % organic dark chocolate
1 cup full fat coconut milk
pinch sea salt
Finely chop the chocolate with a knife. In a medium pot add the coconut milk and heat on medium, do not boil, but barely bring to a simmer. Remove pot from heat, add pinch of salt and add all of the finely chopped chocolate pieces. Cover with lid and let sit for 2-3 minutes. Then uncover and stir well. Pour over your cook for a smooth and glossy finish. Top with fresh organic berries.