Ingredients
1 ½  cups (150g) almond meal (I just grined 1.5 cups of almonds on speed 10 for 30-40seconds)
¼ cup (21 g) unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range/ organic eggs
1 teaspoon vanilla extract
60 ml (1/4 cup)  macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil (I used coconut butter)
60 ml milk (¼ cup) your choice of dairy, almond or soy
2 tablespoons honey or rice malt syrup

Method:
Preheat oven to 160 C – fan forced. 180 C no fan.
Combine almond meal, cocoa powder and baking powder on 3 for 3 seconds
Add the eggs, oil, milk and honey then mix on sp 5 for 10 secondsl to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or raspberry sauce.

From the Healthy Chef - http://www.thehealthychef.com  Recipe here.

Enjoy!!!

Ingredients

Crust -1 min at speed 9
300g raw walnuts
50g raw cocoa
a pinch of sea salt
160g dates, pitted

Divide the mixture in two and form two balls. Place these balls in the fridge to rest for about 15 min.
Place one crust ball in your cake form and spread it evenly.

Chocolate cream 15 seconds on speed 5
70 g cup honey (or any other healthy sweetener)
3 bananas, ripe
30g cocoa


Garnishing and filling:
about 1 1/2 cups raspberries
5 tbsp dark chocolate flakes( I used 85% cocoa)

- Place one crust ball in your cake form and spread it evenly.
- Spread some chocolate cream on top (4-5 tbsp).
- Sprinkle the raspberries and press them gently into the chocolate cream.
- Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two   
  plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier
  this way and you won’t crush the raspberries.)
- Put some parchment paper on a large plate.
- Turn the cake upside down and put it on the plate.
- Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
- Place in fridge for at least 2 hours before serving.

Credit to http://lovecookeat.com - they make it in a food processor so I converted it to the
Thermomix.

Enjoy, it is really yum and very rich.