Almond Flour Chocolate Delight

Mar 21, 2024

Ashima Raizada

almond flour chocolate Delight recipe
almond flour chocolate Delight recipe
almond flour chocolate Delight recipe

Table Of Contents

Title

Dietary Preferences: Dairy-Free, Gluten-Free, No Refined Sugars, Paleo-Friendly, Soy-Free, Vegan, Wheat-Free
Servings: 6
Preparation Time: 12 minutes

Ingredients

  1. Chocolate Layer Ingredients

  • 2 tbsp virgin coconut oil

  • 2 tbsp raw cacao powder

  • 4 Medjool dates, pits removed

  • 1 cup almond flour (or whole almonds ground into flour)

  • 2 tbsp unsweetened almond or peanut butter

  • 1 flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

  • 1/4 tsp baking soda

  • 1/4 cup almond milk

  • 1/2 cup vegan chocolate chips, unsweetened

  1. Cashew-Caramel Layer Ingredients

  • 1 cup raw cashews (soaked in water for 2 hours or overnight)

  • 3 Medjool dates, pits removed

  • 1/4 cup almond milk

  • 1 tbsp virgin coconut oil

  • A pinch of sea salt

Instructions for Almond Flour Chocolate Delight Cake

  1. Creating the Chocolate Layer

  • Heat the oven to 340°F (170°C)

  • If using whole almonds, blend them until they reach a fine flour consistency. Skip this step if using almond flour.

  • Combine all chocolate layer ingredients except the chocolate chips in a food processor. Blend until you achieve a smooth mixture, roughly 5 minutes.

  • Stir in the chocolate chips by hand.

  • Line a large baking sheet with parchment paper.

  • Form the dough into three equal-sized balls on the parchment.

  • Press each down into large, 1/2-inch thick rounds.

  • Bake for 12 minutes. Once done, allow to cool completely.

  1. Preparing the Cashew-Caramel Filling

  • After soaking, drain and rinse the cashews.

  • In a food processor, blend the filling ingredients until smooth, which may take 5 to 10 minutes.

  1. Assembling the Cake

  • Begin with a chocolate layer on a flat surface. Spread a third of the cashew-caramel filling evenly on top.

  • Layer the remaining chocolate rounds and filling in the same manner, ending with the cashew-caramel layer on top.

  1. Storage Instructions

  • This cake can be refrigerated for up to 3 days or frozen for a month. Thaw for 2 hours before serving.

  • Enjoy this deliciously moist and rich Almond Flour Chocolate Delight Cake, perfect for any special occasion or as a luxurious treat for yourself!

Dietary Preferences: Dairy-Free, Gluten-Free, No Refined Sugars, Paleo-Friendly, Soy-Free, Vegan, Wheat-Free
Servings: 6
Preparation Time: 12 minutes

Ingredients

  1. Chocolate Layer Ingredients

  • 2 tbsp virgin coconut oil

  • 2 tbsp raw cacao powder

  • 4 Medjool dates, pits removed

  • 1 cup almond flour (or whole almonds ground into flour)

  • 2 tbsp unsweetened almond or peanut butter

  • 1 flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

  • 1/4 tsp baking soda

  • 1/4 cup almond milk

  • 1/2 cup vegan chocolate chips, unsweetened

  1. Cashew-Caramel Layer Ingredients

  • 1 cup raw cashews (soaked in water for 2 hours or overnight)

  • 3 Medjool dates, pits removed

  • 1/4 cup almond milk

  • 1 tbsp virgin coconut oil

  • A pinch of sea salt

Instructions for Almond Flour Chocolate Delight Cake

  1. Creating the Chocolate Layer

  • Heat the oven to 340°F (170°C)

  • If using whole almonds, blend them until they reach a fine flour consistency. Skip this step if using almond flour.

  • Combine all chocolate layer ingredients except the chocolate chips in a food processor. Blend until you achieve a smooth mixture, roughly 5 minutes.

  • Stir in the chocolate chips by hand.

  • Line a large baking sheet with parchment paper.

  • Form the dough into three equal-sized balls on the parchment.

  • Press each down into large, 1/2-inch thick rounds.

  • Bake for 12 minutes. Once done, allow to cool completely.

  1. Preparing the Cashew-Caramel Filling

  • After soaking, drain and rinse the cashews.

  • In a food processor, blend the filling ingredients until smooth, which may take 5 to 10 minutes.

  1. Assembling the Cake

  • Begin with a chocolate layer on a flat surface. Spread a third of the cashew-caramel filling evenly on top.

  • Layer the remaining chocolate rounds and filling in the same manner, ending with the cashew-caramel layer on top.

  1. Storage Instructions

  • This cake can be refrigerated for up to 3 days or frozen for a month. Thaw for 2 hours before serving.

  • Enjoy this deliciously moist and rich Almond Flour Chocolate Delight Cake, perfect for any special occasion or as a luxurious treat for yourself!

Table Of Contents

Title

Table Of Contents

Table Of Contents

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