paleo dessert

Let Her Eat Cake

IMG_5561Living without chocolate can make a girl go crazy! A woman needs her fix, that marvelous indulgence to calm her need for something sweet (and I don’t mean a Fiber One bar). As you may have found, there is a comforting addiction in the rich goodness of Ghirardelli chocolate. Whether it be in cake or candy form, it’s simply magical.

As my birthday approaches, I need a good old-fashioned chocolate cake recipe. One that not only LOOKS like a genuine cake, but one that TASTES and FEELS like the real stuff, without all the sugar and dairy. And while we’re at it, why not melt a Chocolate Ghirardelli Bar into the mix? While the bar is 100% Unsweetened Cocoa, you won’t know the difference! When all is said and done, you’ll never guess this cake is good for you. Yes, it’s true. Now let the woman have some cake! After all, life is like a box of chocolate cake… (or something along those lines.)

Chocolate Indulgence Cake w/ Whipped Coconut Cocoa Frosting:

Serves 10-12

For the Cake:

2 C. of Gluten Free Flour (King Arthur’s)

1 1/2 C. of Coconut Palm Sugar

2 tsp. of Baking Soda

1/2 tsp. of Cream of Tartar

1/2 tsp. of Sea Salt

1 C. of Earth Balance Butter (Soy Free)

1 1/2 C. of Almond Milk

1 Tbsp. of Apple Cider Vinegar

3 Large Eggs

1 1/2 tsp. of Vanilla

1 Ghirardelli 100% Cacao, Unsweetened, Chocolate Baking Bar (Melted)

 

For the Frosting:

2 Cans of Refrigerated Coconut Milk

1 1/2 tsp. of Vanilla

2 tsp. of Honey

3-4 Tbsp. of Cocoa Powder

1 Tbsp. Coconut Sugar

10 Drops of Liquid Stevia English Toffee Flavor (optional, but recommended)

15 Drops of Liquid Stevia Chocolate Flavor (optional, but recommended)

 

CAKE INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a bowl or stand mixer, combine Earth Balance butter, eggs, vanilla and coconut sugar. Beat on medium speed for two minutes.
  3. Add almond milk, apple cider vinegar and melted Ghirardelli bar. (If melting in microwave, stir every 30 seconds as to not scorch the chocolate.)
  4. Beat for 1 minute.
  5. Add flour, baking soda, cream of tartar and sea salt. Mix on low to medium speed until well combined.
  6. Spread into greased and floured cake pans.
  7. Bake 18-20 minutes.
  8. Cool completely in pan.

 

FROSTING INSTRUCTIONS:

  1. In a standup mixer with whisk attachment: empty the solidified coconut milk into your mixing bowl (set aside the coconut water which has separated in the can. This is great for adding to smoothies!)
  2. Add vanilla, honey, cocoa powder and liquid stevia(s).
  3. Beat on medium/high until peaks begin to form.
  4. Add coconut sugar (melted, with a tsp. of water in the microwave.)
  5. Continue to beat until the cream is peaked and fluffy!
  6. Store in the refrigerator until ready to frost cake.
  7. Frost between cake layers, as well as the outside, using a spatula. Spread liberally!
  8. After frosting, refrigerate cake until ready to eat.
  9. Indulge!

Notes: Liquid Stevia can be purchased at your local health food store or here http://sweetleaf.com/products/sweet-drops-products. This cake is delicious with toasted walnuts and bananas, served alamode with Vanilla Coconut Bliss Ice Cream!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

All You Need Is: CHOCOLATE!

Guilt-Free Decadent Dark Chocolate

Guilt-Free Decadent Dark Chocolate

Let’s face it. Who doesn’t like chocolate? It’s the world’s most iconic sweet, the cure for a love sick heart and the epitome of romance. It gives us warm fuzzies and makes us feel loved! Speaking of love and chocolate: it’s almost Valentine’s Day! Chocolate is a scrumptious treat for the “day of love”, not to mention an amazing aphrodisiac!

But… grabbing a box of chocolates from the store, while it may taste great, is not so great for your body. The chocolate itself is full of iron and antioxidants,  but the sugar inside is just waiting to bog you down! Today I whipped up a batch of homemade chocolate that is not only simple, but better (in my humble opinion) than anything you can get at the nearest grocery store.

Whether you’re going out or staying in, below is the perfect recipe for a perfectly divine dessert. Not only does it tastes amazing, it is absolutely guiltless! Does it get any better than that?

 

 

 

 

DECADENT DARK CHOCOLATE

Serves 6

  • 1 C. Coconut Oil (Melted)
  • 1/4 C. Coconut Milk
  • 1/2 C. Honey
  • 1 tsp. Vanilla
  • 1/4 tsp. Red Pepper
  • 1/2 tsp. Cinnamon
  • 1 C. Special Dark Cocoa Powder
  1. Mix all ingredients together with a whisk.
  2. Line a dish or baking pan with parchment paper.
  3. Then, using a spatula, empty batter into pan.  Be sure to spread the chocolate to all edges, evening out the top.
  4. Optional: Sprinkle sliced almonds or crushed pecans or walnuts on top for a little crunch. Mm!
  5. Pop in the refrigerator for about an hour, or until firmly set.
  6. Delve into your homemade, guilt-free, chocolately goodness!

Store in the refrigerator.

Part of This Complete Dessert… I Mean, Breakfast.

Sweet Potato "Scramble" with Cinnamon Apple Topping.
Sweet Potato “Scramble” with Cinnamon Apple Topping.

The air today is crisp and clean with the breath of winter. This made it the perfect morning to warm up the kitchen and experiment with one of my favorite foods: the sweet potato. Not only are sweet potatoes delicious, but they are incredibly good for you! Filled with Vitamin A and C, beta carotene, fiber and antioxidants, sweet potatoes play an important role in preventing inflammation and keeping your body safe from free-radicals (which can cause cancer, among other health related issues).

Now that you know the beautiful benefits of this sweet treasure, let’s take it up a notch!  Add a few key ingredients and you’ve got yourself a delicious and nutritious way to start your day.

SWEET POTATO “SCRAMBLE” WITH CINNAMON APPLE TOPPING

Serves 4

You will need:

  • 2 Medium Sweet Potatoes
  • 2 Eggs
  • 1 tsp. Vanilla
  • 4 Tbsp. of Honey
  • 1 tsp. of Cinnamon
  • Pinch of Salt
  • 1 tsp. of Baking Powder
  • 1 1/3 C. of Almond Milk
  • 2 Tbsp. of Earth Balance Butter or Coconut Oil (for greasing)
  • 2 Chopped Apples (I used Macintosh, but any apple will do)
  • 2 Tbsp. of Honey
  • 1 tsp. of Vanilla
  • 2 Tbsp. of Earth Balance Butter (or Coconut Oil)
  • 1 tsp. of Cinnamon
  1. Begin by poking holes in your sweet potatoes. Place in the microwave for about 6 minutes, or until softened. Cut down the center of each potato (careful! They will be hot.) Allow them to cool if need be.
  2. Carve out the middles into a medium-sized mixing bowl.  Using a fork, mash the potatoes until most of the lumps have disappeared.
  3. Add in the egg, vanilla, honey, cinnamon, salt, baking powder and almond milk. Whisk together.
  4. Turn your stove to Med/High heat. Liberally grease your skillet with Earth Balance butter or coconut oil. When the butter/oil begins to bubble, pour your batter into the skillet.
  5. Leave it until you see the edges begin to cook. Using a spatula, “scramble” the batter like you’re making eggs. It will take several minutes before it is ready to eat.
  6. Heat another skillet on Med/High heat. Add 2 Tbsp. of Earth Balance butter (or coconut oil) and let it begin to bubble. Add in your cut apples, honey, vanilla and cinnamon.
  7. A glaze will begin to form in the pan, so be sure to coat your apples in it! This will only take a few minutes.
  8. Plate your Sweet Potato Scramble, topping it with the cinnamon apples. For a special touch, drizzle with honey and sprinkle with coconut flakes.

And Voila! You have successfully made a delicious and satisfying breakfast (that feels more like a dessert!) I hope you enjoy this one as much as we did. My husband and brother-in-law certainly didn’t mind being guinea pigs this morning! Perhaps you have a guinea pig or two of your own who’d like to try?