Paleo Apricot Chocolate Swirl Cake

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


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


Preheat oven to 350 F
Cut a circle out of parchment paper and line an 8-inch springform pan
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
Transfer almond batter into springform pan and gradually swirl in the apricot mixture
Bake for 35 – 40 min or until the top is golden, then cool completely.
Loosen the edges with a knife before removing from the springform pan and enjoy.

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