Kick ass Paleo chocolate cake

If you can’t live without chocolate then this one’s for you.

INGREDIENTS:

1 1/2 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon gluten-free baking soda
pinch sea salt
10 oz. pitted medjool dates
1/2 cup + 1 tbsp freshly brewed warm coffee
3 eggs at room temperature
2 Tbsp coconut oil
1 Tbsp pure vanilla extract

PREPARATION:

Preheat oven to 325*.

When measuring your dry ingredients be sure to be accurate. Level off the ingredients with a knife.
Mix together all dry ingredients (almond flour, cocoa powder, baking soda, and salt) in a bowl and
Sift these ingredients onto parchment paper, and set aside.
Place the dates and warm coffee in a food processor and blend until it forms a smooth paste. Then add eggs coconut oil and vanilla extract. Continue blending and scraping down sides of processor. The mixture should have a smooth consistency.
Add the wet to the dry and stir until smooth.
Grease an 8″ round cake pan with coconut oil and add a few tbsp of almond flour & cocoa to coat the pan and tap out the excess flour. Pour the batter in the pan. Tap the pan. Don’t worry if the batter isn’t perfectly smooth on top.
Bake for 25-30 minutes, or until a toothpick comes out clean. 28 minutes in an electric oven worked well.
Let cool for at least 30 minutes before serving so that it has time to set.
Place a large plate over the pan. Give the pan another few taps and Invert it into the plate.
Serve as is or with this simple frosting care of Elenas pantry.

Simple chocolate frosting :

1 cup semi sweet chocolate chips
1/3 cup virgin coconut oil
1 tbsp pure vanilla extract

Place chocolate and coconut oil in a bowl over a simmering pot of water.
Melt then add the vanilla. Place the frosting in a fridge for a half hour.
Frost your cakes over a rack as the frosting may drip down the sides.
The cakes can be left out at room temperature for a few days, or refrigerate in an airtight container for a week.

Happy Thanksgiving

It’s Thanksgiving and we have so much to be thankful for. I was fortunate to spend time with both families this weekend. Mine and my husbands. That’s the stuff that makes me happy. Being with the people you love and care for. And although some were curious about what a Paleo lifestyle is, many couldn’t conceive of the idea of letting go of their favourite comfort foods, like bread and pasta.
I’ve said it before, no one that I know can follow a Paleo lifestyle 100% to the letter. And in my opinion, it’s perfectly normal and necessary to eat some of those Non-Paleo foods every now and then to keep your sanity. So with that in mind and knowing I wanted to make a simple no fail dessert I present to you this.

Pumpkin bread pudding with caramel sauce

INGREDIENTS:

3 cups half and half
18 oz pumpkin purée
1 cup ( packed) brown sugar
3 large eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg 1 1/2 tsp vanilla extract
1 egg bread (about a pound) cubed
1/2 cup golden raisins or chopped apricots(what I used)

CARAMEL SAUCE

1 1/4 cup (packed ) brown sugar
1/2 cup ( 1 stick) unsalted butter
1/2 cup whipping cream

PREPARATION:

Preheat oven to 350′
Whisk half and half, pumpkin purée,dark brown sugar,eggs,spices and vanilla Ina large bowl. Fold in cubed bread, stir in raisins. Transfer to an 11×13 glass baking dish. Let stand 15 minutes. Bake until a toothpick inserted into center comes out clean. About 30-40 minutes.

For caramel sauce

Whisk brown sugar and butter in a heavy bottom saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth. About 3 minutes.

Serve bread pudding warm with caramel sauce.
Enjoy!

This recipe was inspired by Bon Appetit

Avocados for dessert

Avocado Chocolate Mousse

The avocado has been called the world’s most perfect food and has many health benefits.
The avocado or alligator pear, provides nearly 20 essential nutrients. High in fibre and rich in monounsaturated and polyunsaturated fats(omega-3 fatty acids), vitamins A,C,D,E,K, and the B vitamins (thiamine,riboflavin,niacin,pantothenic acid, biotin, B-6, B-12, folate) and potassium, the benefits of avocado are numerous.

Avocados are a versatile fruit. Great in salad dressings, soups and the key ingredient in guacamole.
Avocados can also be transformed into a delicious dessert, like this

Avocado chocolate mousse/pudding

INGREDIENTS:

2 large avocados
6 tbsp cocoa powder
6 tbsp semi-sweet chocolate chips, melted
3 tbsp raw honey melted ( or more to taste)
1 1/2 tsp pure vanilla extract
1/4 cup + 2 tbsp coconut milk beverage (I used vanilla flavored)
grated zest of an orange

PREPARATION:

Using a food processor or blender, blend the avocado to a fine puree. Add the cocoa, then the melted chocolate chips, melted honey, vanilla, coconut milk and grated orange zest until well combined. You will need to scrape down the sides to incorporate the cocoa.
Once blended, spoon into a bowl or individual serving dishes, cover and refrigerate a few hours or overnite. This dessert will keep for several days and serves 6 ( or 4 depending on your appetite :))