Gluten Free Flourless Chocolate Date Cake with Caramel Sauce

• Course Dessert

Prep time

Cook time

Servings

Ingredients

• Cake
• Gluten free non-stick cooking spray
• unsweetened cocoa powder
• 8 oz medjool dates pitted
• 1/2 cup Water
• 12 tbsp unsalted butter or dairy free buttery sticks (1½ sticks)
• 12 oz Semisweet Chocolate Chips
• 6 large eggs separated
• 1/4 cup Wholesome! Organic Coconut Palm Sugar
• Caramel Sauce
• 1/2 cup Wholesome! Organic Coconut Palm Sugar
• 1/4 cup Water
• 1 cup full fat canned coconut milk
• 1 tbsp pure vanilla extract

Instructions

1. Preheat oven to 325 degrees. Spray a 9-inch springform pan with cooking spray. Line with parchment paper and spray the parchment lightly with more cooking spray. Dust the pan with cocoa powder.
2. Put the dates and ½ cup water in a small saucepan and bring to a simmer. Cook until almost all of the liquid is absorbed, about 8 minutes. Remove from heat, cover, and let cool. Puree in a blender or food processor until smooth.
3. Combine the butter and chocolate chips in a microwave-safe bowl and melt, about 2 – 3 minutes on high power. Whisk in the pureed dates, egg yolks, and ¼ cup coconut sugar.
4. Whip the egg whites until stiff. Fold into the chocolate mixture. Pour batter into the prepared pan. Bake for 45 minutes or until set and just starting to crack. Let cool in the pan completely.

1. Bring ½ cup coconut sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring constantly. Add the coconut milk and lower the heat to medium. Cook until thickened, about 10 minutes. Stir in the vanilla.
2. To serve, spoon some caramel sauce over the top of slices of cake.