Gooey Chocolate Cake (Kladdkaka)

Gooey Chocolate Cake (Swedish Kladdkaka) (paleo, gluten free, dairy free, sugar free)
Serves 8-10
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This is another repost of one of my favorite recipes. I’ve simplified it by taking out the coconut- now the focus is the rich chocolatey flavor, and ‘healthified’ it by taking out the honey-with the sweetness of the dates I don’t think the extra sugar is necessary. 8 ingredients and less than 15 minutes for a divine treat that does not taste healthy!
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3 eggs
10 large soft dates, pitted
1 cup (2 dl) almond flour
5 Tbsp cocoa powder
1/4 cup (.5 dl) melted coconut oil
1 tsp vanilla
1 tsp baking powder
Pinch sea salt
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Preheat oven to 350 F/175 C.
Mix all of the ingredients in a food processor until smooth, scraping down the sides as necessary. Grease a cake pan/baking dish with coconut oil. Pour in the batter and bake for 8-10 minutes. You want it to be gooey so it’s better to take it out too early than too late! Let cool slightly and serve warm (personal preference), or refrigerate and serve cold. Store covered in the fridge.