Paleo Apricot Chocolate Swirl Cake

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Average Rating: 4.5 | Rated By: 2 users

This sinfully delicious flourless cake is made without added sugar. Using fresh local ripe apricots will add natural sweetness to this easy to make gluten-free dessert

Ingredients

  • ½ cup raw pecans
  • 6 medium size ripe apricots. Halved and pits removed
  • 1 Tbsp. pure cocoa powder
  • 3 Tbsp. pure raw honey, divided
  • 2 tsp. pure vanilla extract
  • 1 Tbsp. melted coconut oil
  • 3 large eggs, at room temperature
  • ¼ tsp. sea salt
  • 1 cup almond flour
  • Instructions

  • Preheat oven to 350 F and 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 blend to a grainy texture. Set aside
  • Add coconut oil, 2 Tbsp. of honey, eggs, sea salt and almond flour into a bowl and blend with an electric mixer 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 first before removing from the pan


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