✨PRACTICALLY MAGIC GOOEY CHOCOLATE DATE CAKE is your new guilt-free breakfast or bite at the end of the night... sweetened with dates, no sugar, and flavored with dark chocolate, cocoa powder and vanilla, it seems like it must be black magic to make this decadent dessert #glutenfree ✨ either way, enjoy with a cup of coffee or midnight #margarita and your favorite #witchy movie #practicalmagic ✨ Click the link in my bio for the recipe and tag your most witchy sister in the comments below... #HALLOQWEEN #31daysofhalloween #palmericookbook👌🏼🖤✨
12 oz dates, pitted, soaked in hot water
1 Tbsp instant coffee, such as Café Bustello
4 eggs
1 Tbsp vanilla extract
1 cup coconut oil, melted
2/3 cup unsweetened cocoa powder
½ cup almond flour
½ cup gluten-free flour mix, such as Bob’s Red Mill
½ tsp salt
1 tsp baking soda
¾ cup dark chocolate chips, melted
Preheat oven to 350F. Grease a 9”x 9” baking pan with nonstick spray, line with parchment paper and spray again.
In a medium bowl, pour hot water over dates and let sit for 5-10 minutes. Transfer soaked dates to the bowl of a food processor, reserving ¼ cup of hot water. Add instant coffee to water and stir to combine. Add coffee mixture to dates and pulse until it becomes a smooth paste. Add the eggs, vanilla and coconut oil and pulse to combine.
In a medium bowl, whisk together cocoa powder, almond flour, gluten-free flour, salt and baking soda. Add half of the flour mixture, pulse to combine, and add remaining flour and melted chocolate. Transfer mixture to prepared baking pan. Bake for about 25-30 minutes and enjoy with a cup of coffee for breakfast!