If you are participating in the Brandt CrossFit nutrition challenge that started Friday, you are probably jonesing for some dessert by now but don’t want to lose any points. Well this recipe can satisfy a chocolate craving but doesn’t cost any points because there is zero added sweetener. Here’s the recipe:
1 large banana
1 square of baking chocolate
1 teaspoon coconut oil
Unsweetened coconut flakes to taste
Sliced almonds to taste
Cut banana into small pieces.
Melt chocolate and coconut oil in a bowl and stir till combined completely.
Dip banana pieces in chocolate until coated.
Roll pieces in coconut or almond pieces and place on parchment paper.
Refrigerate until chocolate hardens slightly. Eat!
This cake is super moist and delicious. It’s got a bit more sugar than most of the “paleo” baked goods we make, but it worth it! I used some strawberry preserves that I bought in a weak moment at Ridgmar Farmers Market, but since we don’t eat toast I haven’t been able to use it. However, being determined not to waste a good local product, I decided to try it in a cake. The ingredient list is pretty simple, though, which is a prerequisite for anything we buy. If you want a strawberry cake to be bright pink, you will be disappointed as there is no food coloring in this recipe.
Purée the following:
1 large banana
10 to 12 tablespoons strawberry jam to taste, depending on how sweet you like it
Two tablespoons almond butter
Place the puréed mix into a large bowl for mixing. Add:
1/2 cup melted butter or coconut oil
1 tsp vanilla
In a separate bowl, mix:
3/4 c coconut flour
1 tsp. baking soda
1/4 tsp salt
1/4 c almond meal
Slowly add the dry mixture to the wet ingredients. Taste it and see if you like the sweetness. If not, ad more jam or a bit of local honey.
Grease a bunt pan or an 8×8 square generously with butter or coconut oil. Add roughly two to three cups chopped strawberries. Pour batter on top. Bake for thirty to thirty five minutes at 350 degrees or until a fork comes out clean.
After removing it from the oven, let cool for at least twenty minutes. If you used a bundt pan, place a plate on top and flip it over to reveal the strawberries on top. Enjoy!
This is a fun and decadent dessert to make for the holidays!
Mini crustless pumpkin pies
1 can of pumpkin (15 oz)
1 cup coconut cream (skimmed off the top of the coconut milk can)
four tablespoons (or more, to taste) of maple syrup or honey
three eggs, plus a yolk
1/2 teaspoon of each: cinnamon, nutmeg, ginger
pinch of salt
In a mixing bowl, combine all ingredients. Bake in tiny muffin tins greased with coconut oil at 350 for about 20 minutes.
Flourless chocolate cake cupcakes
18 oz chocolate (I use a mixture of 85 percent cacao bars and baking cocoa mixed with coconut oil. Three tablespoons of the cocoa powder to one tablespoon of oil equals an ounce)
3/4 c. coconut oil or butter
3/4 c. maple syrup, plus a tablespoon or so of honey
pinch of salt
two tablespoons of water
Melt the chocolate and oil over a double boiler, stirring the whole time. Pour into mixer stand bowl and add eggs, water, syrup, honey and salt. Mix well. Grease a regular muffin pan with coconut oil and dust with baking cocoa. Spoon a bit of the chocolate mixture into the bottoms of the tins. Drop a mini pie into each tin, pressing gently to set. Cover with the remainder of the chocolate mixture. Place muffin tin in a larger pan (I use a roaster) filled about halfway with water. Bake for 50 minutes at 275. This is really great served with some homemade coconut cream whipped cream topped with nutmeg!
So now that the challenge is over, it’s time for some treats! And since it’s Halloween, something chocolatey is in order. I found this flourless chocolate cake recipe online but made a few tweaks. The one I found calls for bittersweet chocolate chips — but even the highest quality ones contain soy lecithin (which is basically a poison but that’s another post) so I used plain Baker’s chocolate and added a bit more maple syrup. I also subbed butter for coconut oil, but that’s a personal choice — I just don’t like coconut oil very much.
First, using a double boiler, melt nine ounces of Baker’s chocolate (plain, unsweetened) over the boiling water with one stick or a half a cup of butter.
It should be creamy and shiny in consistency — no lumps:
Place the chocolate mixture in a bowl to be mixed with either a hand mixer or a stand mixer. Blend in 3/4 cup pure maple syrup or local, raw honey (or more or less to taste).
Add one tablespoon of water, one teaspoon of vanilla, and three eggs.
Grease a pan (springform is best, but if you don’t have one, a simple pie or cake pan will do. I use a pyrex pie pan) with butter or coconut oil and powder it with unsweetened coco powder.
Pour batter into pan, then place it in a larger pan and fill halfway with water. If you are using a springform pan, be sure to wrap it in foil before placing it in water.
Bake at 275 degrees (F) for 35 minutes. It should come out shiny on top but set, kind of a cheesecake consistency.
Be careful because you will want to eat the whole thing. And so will Mij.