Paleo Apricot Chocolate Swirl Cake

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Average Rating: 4.5 | Rated By: 2 users

This sinfully delicious flourless cake is high in protein and is made without sugar. Using fresh local ripe apricots will add sweetness to this easy to make gluten free dessert

Ingredients

  • ½ cup raw pecans
  • 6 organic, medium size ripe apricots. Cut in half and remove pits
  • 1 tbsp. pure cocoa powder
  • 3 tbsp. pure raw honey, divided
  • 2 tsp. pure vanilla extract
  • 1 tbsp. melted coconut oil
  • 3 organic eggs, room temperature
  • ¼ tsp. sea salt
  • 1 cup almond flour
  • Instructions

  • Preheat oven to 350 F
  • Line an 8-inch springform pan bottom with parchment paper
  • Add pecans, apricots, cocoa, 1 Tbsp. of honey and vanilla into a food processor and process to a grainy texture, and then set aside
  • Add coconut oil, 2 Tbsp. of honey, eggs, sea salt and almond flour into a bowl and blend with an electric blender until smooth batter forms
  • Transfer batter into prepared springform pan and gradually swirl in the apricot mixture
  • Bake for 35 – 40 min or until the top is golden. Cool completely before removing from the pan
  • Loosen the edges with a knife before removing from the pan


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