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Dark Chocolate Date Cake With Pecans – Gluten Free

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Marla Meridith
Related tags
dessert vegetarian rosh hashanah
Nutrition per serving    (USDA % daily values)
CAL
412
FAT
59%
CHOL
21%
SOD
30%

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Ingredients for 10 servings

16 pitted Bard Valley Medjool Dates, divide into 10 (for cake batter) and 6 chopped (for topping)

1 cup boiling hot Water

3/4 cups Corn Flour

3/4 cups Brown Rice Flour plus 1 tablespoon

1/2 cup Oat Bran

2 1/2 teaspoons Baking Powder

1/2 teaspoon Sea Salt

1/2 cup unsweetened Cocoa Powder

1/2 teaspoon ground Ginger

1 teaspoon Stevia Powder -or- 7 droppers full of Vanilla Stevia Drops, adjust sweetness to taste

1 large Egg, whisked

1 cup fat free Ricotta Cheese

2 tablespoons Unsalted Butter, melted

1/2 cup fat free Milk

1 teaspoon pure Vanilla Extract

3 ounces bitter-sweet or unsweetened Chocolate, Chips or chopped pieces

3/4 cup chopped, toasted pecans, divided into 1/2 and 1/4 cup portions

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