Raw Flourless Chocolate CakeIf you simply must have a treat, Sheree Clark, Healthy Living Coach who founded Fork in the Road suggests to only eat a small portion as a dessert. Some of us might think that’s easier said than done.

By focusing on treats prepared with natural sweeteners like raw honey or dried fruit you can get a lot of sweetness in small quantities.  Because these sweeteners are natural, unprocessed and enzyme-rich they are easier for your body to deal with than refined sugar.

The raw food chef says to avoid white, brown and powdered sugar—and most especially artificial sweeteners—at all costs! They are highly processed, chemical-laden and anti-nutritive foods.

Keep in mind that too much of any sugar—even if it’s from a “healthy” source—is stressful to your body.   Sheree advises to sip some kombucha or room temperature lemon water along with your sweet dessert.   The sour flavor works wonders to help keep you from craving more and more sweets.

Here is a delicious raw food dessert by Chef Jennifer Cornbleet that Sheree Clark presented in “Sheree’s Smashing Sugarless Sweets” on April 4th at the co-op.  Try this dessert while you transition away from conventional sweeteners.

Recipe by Chef Jennifer Cornbleet

Yield: one nine-inch cake; 8 servings


Food processor


  • 3 c walnut
  • 1/4 tsp sea salt
  • 20 Medjool dates, pitted
  • 2/3 c unsweetened cocoa powder or carob powder
  • 1 tsp vanilla extract
  • 1 tsp water
  • 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 vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries or top before serving, if desired. Covered with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or several weeks in the freezer. Bring to room temperature before serving.

Optional: Top with Chocolate Dipping Sauce.

Recipe by Chef Sheree Clark, Fork in the Road

Yield: 3/4 Cup


Food processor


  • 1/2 c unsweetened cocoa powder or carob powder
  • 1/2 c dark agave nectar or maple syrup
  • 1/2 c cashew or almond butter

Place all ingredients into a food processor outfitted with the S blade, and process into a thick but runny consistency. This sauce will keep in the refrigerator for up to two weeks.

Serving Suggestion

This is awesome as it is – just by the spoonful, but could be used as dip for fresh strawberries or other fruits, as a drizzle for a fruit salad, raw cake or fruit pie. Stir some raisins and/or other nut pieces into the mixture for a little more texture.