1 & 1/8 cup sorghum flour

1 tsp baking soda

1/4 tsp salt

1 four-oz unsweetened chocolate baking bar

3/4 cup dates

3/4 cup golden raisins

3/4 cup water

1 cup Tree Top 38° Brix Apple Puree

1/2 cup Tree Top Pear Puree

4 eggs

3/4 cup butter

2 tsp vanilla

1. Preheat oven to 350° F. Grease a 9-inch round cake pan or 8-inch spring form pan.

2. Mix together sorghum flour, baking soda and salt in a bowl and set aside.

3. Melt chocolate in a medium saucepan on low heat

4. In a blender, food processor or immersion blender, blend raisins, dates and water until smooth.

5. In a bowl combine apple puree, pear puree, raisin and date puree, eggs, butter and vanilla and mix until smooth

6. Stir the chocolate into the wet ingredient mixture

7. Combine wet and dry ingredients. Mix well. 

8. Spread mixture 1-inch thick on baking sheet. Bake for 18 minutes or until toothpick comes out clean. Let cool 10-15 minutes.