The Healthiest Flourless Chocolate Cake You’ll Ever Eat

The flourless chocolate cakes of my childhood were thiccccc, riiiiich and oooh so decadent. You needed to have some sort of foil to it, to get through a slice. So, then you’d add something cold like ice cream and canned fruit and, I mean, it becomes a trifecta of processed junk.

So, when Sharon challenged me to make a macro-friendly version, I tried to mimic the texture and decadence, but remove the weight, if that makes sense. To do that, I removed a bunch of the fat, all of the sugar and added a heaping spoonful of protein.

The density and texture is mainly driven by chickpeas and leftover pumpkin (an easy way to use up your leftovers from Thanksgiving!).

After the holidays, our vision might be a little blurry still, so pumpkin is your friend with a hit of zeaxanthin which is thought to protect your eyes. The egg industry likes to boast that eggs contain this nutrient, however, pumpkin contains about 50x more of it!

The process is actually super simple and could be made even simpler with canned black beans or chickpeas instead of the chickpea flour, it would just have to bake a little longer and slower to remove more moisture.

A WORD OF WARNING: DO NOT LICK THE SPOON on this one. Raw chickpea flour is aaaabsssolluuttteelllyy disgusting.