Flourless Sticky Chocolate & Prune Cake

Provided by: Avocado A Day Nutrition for the California Prune Board.

Servings: 4-6


  • 1 tablespoon chia seeds
  • 6 tablespoons almond milk
  • ¾ cup California Prunes
  • 2 tablespoons honey
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla
  • ½ cup almond meal
  • ½ cup cocoa powder
  • ¼ cup chopped dark chocolate
  • 2 tablespoons shredded coconut


In a small bowl, whisk together chia seeds and almond milk. Let sit to gel for 10 minutes. Preheat oven to 350 degrees. In a food processor, blend Prunes into a puree. Add chia gel, honey, almond butter, and vanilla and blend again until combined. Add almond meal and cocoa powder to the food processor and blend again until combined. Stir in chocolate chips. Line a loaf pan with aluminum foil or parchment paper with some hanging over the sides, then cover generously with oil. This makes it easier to remove. Scrape in batter and spread even with a spatula. Bake for 35 minutes, sprinkling with coconut halfway through cooking. Remove from oven, let cool in the pan. When ready to serve, lift out by pulling on the foil or parchment paper and cut into thin slices before serving. Serve warm, at room temperature, or cold.

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