Gluten Free Chocolate Cake

Flourless Chocolate Cake
From Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

1 1/2 cups raw walnuts, unsoaked (I used macadamia nuts)
Dash salt
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla (optional)
2 teaspoons water
1/2 cup fresh raspberries, for garnish (optional)

Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and optional vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into 5 inch round cake. Cover with plastic wrap. Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.