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This sumptuous chocolate nut cake is gluten-free, grain-free, and egg-free. Allergy friendly and very delicious.
1/2 cup homemade walnut butter (or nut butter of choice)
1/2 cup Gefen Cocoa Powder
1/2 cup Gefen Almond Milk
1 cup packed Medjool dates
1/2 teaspoon baking soda
1/4 cup (45 grams) chopped Heaven & Earth Sugar-Free Chocolate
1/2 cup chopped walnuts
1 bar Heaven & Earth Sugar-Free Chocolate, melted
1/4 cup Gefen Almond Milk
1/4 cup sugar substitute like Health Garden Xylitol (optional)
Add the almond milk, dates, and nut butter to a food processor; blend until smooth.
Add the cocoa and baking soda and mix.
Fold in the chopped Heaven and Earth Sugar-Free Chocolate and chopped walnuts.
Transfer to a a seven-inch springform pan and bake at 350 degrees Fahrenheit for 25 minutes.
Melt and combine the topping ingredients. Spread on the brownie cake once it has been completely cooled off.
Sprinkle more walnuts on top of the cake.
Refrigerate overnight. Slice and serve chilled.
Sponsored by Heaven and Earth
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