Wow this is truly amazing. For all of you out there who cannot have chocolate, cocoa powder or sugar, you are really going to love this. Cocao butter is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used in many baked goods, as well as pharmaceuticals and lotions. It has a mild chocolate flavor and aroma. Cocao butter contains natural antioxidants, and unlike cocao solids, contains no caffeine.
“Chocolate” Cake recipe:
16 large Medjool dates
6 ounces pecan flour
4 ounces cocoa butter, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 tablespoon legal vanilla extract
1 large egg
Preheat oven to 325°F.
Place the pecan flour, salt, and black pepper in the food processor. Process to mix well.
Pit the dates and chop, by cutting lengthwise and then crosswise, and crumble the date pieces into the food processor. Process for several minutes until dates and pecan flour are well mixed.
Add the melted cocoa butter and vanilla. Process again for several minutes. The date/pecan mixture and the cocoa butter will slosh around in the food processor and will not incorporate with each other – but you need this processing to really chop up / puree the dates.
Scrape down the sides. Add the egg and the baking soda and process again. It’s rather amazing to see how this mixture suddenly turns into a very chocolate-cake-looking batter. You may wish to scrape down the sides once, and process a second time until very smooth.
Pour batter into four well-buttered mini-Bundt pans or one well-buttered 8” cake pan. Bake for 35 minutes or until a toothpick comes out clean.
I made a cherry topping by cooking down pitted cherries and a little honey.