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Flourless Hazelnut Cacao Cake with Whisky and Prunes

Serves 10.


    Fudgy, dense, and begging for a dollop of whipped cream—or Greek yogurt, for the virtuous—this is a devilishly dreamy cake, especially when accompanied by a cup of coffee or mint tea. The life-giving slice walks the line between letting go of healthy ideals and keeping real-food eating values in check.



    Skip the cocoa and prunes, replacing them with 2 tsp (10 mL) grated grapefruit zest and 1/2 tsp (1 mL) orange flower water, for a juicier take on the wintry dessert.


    Flourless Hazelnut Cacao Cake with Whisky and Prunes


    • 2 - 14 oz (398 mL) cans white beans or black beans, drained and rinsed
    • 2/3 cup (160 mL) creamed raw honey
    • 1/2 cup (125 mL) pitted prunes
    • 4 large organic eggs
    • 2 Tbsp (30 mL) whisky or 1 tsp (5 mL) vanilla extract
    • 1 cup (250 mL) hazelnut meal or almond meal
    • 1/2 cup (125 mL) raw cacao powder or unsweetened cocoa powder
    • 1/2 cup (125 mL) unsalted butter or coconut oil, melted, plus more for pan
    • 1/4 tsp (1 mL) cinnamon
    • 1/4 tsp (1 mL) salt
    • 1/8 tsp (0.5 mL) ground black pepper


    Per serving:

    • calories315
    • protein10g
    • fat15g
      • saturated fat7g
      • trans fat0g
    • carbohydrates40g
      • sugars19g
      • fibre6g
    • sodium90mg



    Preheat oven to 375 F (190 C). Line 6 in (15 cm) or 8 in (20 cm) springform pan with parchment paper and lightly grease all sides and bottom.


    In food processor, blend beans, honey, prunes, eggs, and whisky or vanilla until smooth. Scrape down sides and blend again, until uniform. Add hazelnut or almond meal, cacao or cocoa, butter or coconut oil, cinnamon, salt, and pepper. Blend again until mixture is uniformly chocolatey.


    Smooth mixture into prepared pan and bake for 30 to 50 minutes (more or less time, depending on the depth of pan) or until dry to the touch and a toothpick inserted in centre comes out mostly clean with a few damp crumbs still clinging. Cool in pan for 10 minutes.


    Unhinge pan and transfer cake to wire cooling rack. Cool completely before slicing and serving (itu2019s even better the next day). Store leftovers airtight at room temperature for up to 3 days, or tightly wrap and refrigerate for up to 1 week.


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    This recipe is part of the A New Kind of Healthy collection.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.