Double Chocolate Coconut Cookies with Bitter Chocolate Ganache

20 Sunday Jul 2014

Posted by Wendy in All recipes, Cakes and Bakes, Sweets & Treats

Tags

almond meal, butter, chocolate, clean eating, coconut, cream, gluten free, Grain Free, healthy cookies, Primal

Nearly time for afternoon tea!

In the old eating days this time used to herald the desire for a little or big something sweet. The afternoon sugar cravings started kicking in and as a sugar addict, it was generally overwhelming. Off I’d go to find something sweet and tasty because “I deserved it!” and I had been so “good” all day, or for most of the week – or what ever! Sound familiar?

Dropping the carbs and in particular refined sugar means that I don’t crave the sweet stuff anymore. However, what has happened is a fascination with how you can make primal/paleo, gluten-free, healthy baked treats that don’t leave you craving. For the first time in my life I could, can and do, eat one cookie and save the rest for later!

This is turning into a bit of a ramble so let’s talk about chocolate and other goodies that go into making a healthy chocolate cookie. We know know that quality dark chocolate 70% or higher is really, really good for your body! Add to that healthy fats like butter and cream then mix these all together with almond flour and coconut. While I may not have a sugar addiction any more, you must agree that these healthy treats also look so delicious that maybe you may have to have two.

I’m sharing this recipe on Gluten Free Wednesdays and Gluten Free Fridays, two great recipe roundups. If you love this then make sure you sign-up so you receive each new recipe hot off the press!

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Coconut Chocolate Squares

22 Sunday Jun 2014

Posted by Wendy in All recipes, Bliss Balls, Sweets & Treats

≈ 4 Comments

Tags

chocolate, clean eating, coconut, dates, gluten free, Grain Free, homemade bounty bars, paleo, paleo treats, Primal, primal treat

If you love coconut and chocolate then these easy to make, yummy treats are for you. They taste a bit like Bounty Bars, but they are way more healthier because there is no processed sugar. The sweetness comes from dates. But what about the chocolate you say? Yes, it does use chocolate, but you know that’s good for you! Use the best you can find and enjoy every bite. My favourite is Green & Black’s Organic Dark 85%.

Special thanks goes to Shine on Raw, her recipe does not use chocolate so if you would like to try a different mix to coat these treats then head over there.

Coconut Chocolate Squares

Servings: too many not to share
Difficulty: easy
Print

12 medjool dates, quartered, pits removed
1/2 cup water
3 cups desiccated coconut
50 g ground cashew or macadamia nuts
1/4 cup coconut oil, melted
1 tsp pure vanilla essence
pinch of salt
200g Dark Chocolate, 85% (or 70% if you prefer)

Soak prepared dates in water for at least 20 minutes to soften.
Process dates and water, oil and vanilla essence until they become a smooth paste
Add coconut and cashews previously mixed
Continue to process until well combined – you may need to scrape the sides down a couple of times.
Remove from processor and shape into a large square, place this onto a tray then cut into smaller squares.
Or if you prefer round truffle shapes instead then roll the mixture into balls.
Place in the fridge for at least two hours, then place in the freezer for 30 minutes.

Chocolate Coating

Break chocolate into a bowl and microwave on medium high a minute at a time, stirring each time.
Once melted dip each cold coconut square into the chocolate using two forks.
Place onto cooking/parchment paper to set.
Store in the fridge.

These can be really morish because they are so tasty, so remember that they are treats and save them for very special occasions or to share with very special people.

Chocolate Fudge cake with Strawberry cream

24 Saturday May 2014

Posted by Wendy in All recipes, Cakes and Bakes

≈ 3 Comments

Tags

berries, chocolate, chocolate cake recipe, clean eating, cream, fudge cake, gluten free, Grain Free, paleo, Primal, strawberries

This is affectionately known as Chocolate Squish Cake and is a cake to impress. Not only can you unleash your creative decorating skills, (or in my case, no decorating skill at all!), you have the most delicious cake to share.
To eat the cake I dare you to engage your inner child and use your hands. When the slice is all gone enjoy licking the oozy cream off your fingers!

Chocolate Fudge Cake with Strawberry cream

Servings: 8-10
Difficulty: easy
Print

Chocolate Fudge Cake
1/2 cup /125g butter (grass feed, organic is best) or coconut oil
1/2 cup cocoa powder – sifted
6 free range eggs
1/4 to 1/3 cup coconut sugar (sifted to remove large granules) or raw honey or pure maple syrup. Note the amount you use depends on tastes – the less sweetner the better.
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. pure vanilla essence
1/2 cup coconut flour – sifted

Preheat oven to 350F or 175C.
Line a 9 inch/20cm cake tin with parchment/cooking paper.
Melt the butter or oil in a saucepan on low heat.
Stir in the sifted cocoa powder until mixture is smooth and remove from heat.
In a large mixing bowl, beat or whisk the eggs, coconut sugar or honey, salt, baking powder & vanilla essence.
Pour cocoa/butter or oil mixture into the egg mixture and mix well.
Add flour and whisk or beat until smooth
Pour batter into cake tin.
Bake at 350 degrees for 18-23 minutes depending on your oven. Check after 16 minutes , cake is cooked when a skewer/tooth pick inserted comes out clean.
Remove from oven, let cool in pan for 5 minutes then carefully remove and cool on a cake rack.
Once cooled place on a board and very carefully cut in half through the middle. Best to use a serrated or bread knife for this – take your time!
Place bottom half on a serving plate and pile on ½ of the Strawberry cream.
Gently place the top on and coat with the remaining strawberry cream.
Decorate with sliced strawberries.
Admire, slice and eat!

Strawberry cream
1 ¼ cups (330ml) cream (grass feed, organic is best)
1 ½ cups (375g) strawberries & three large strawberries
2 tsp coconut sugar (sifted) or raw honey or pure maple syrup or 1/2 tsp stevia powder – depending on taste

Reserve the 3 large strawberries to decorate.
Slice the remainder and in a small pan and heat to a very gentle simmer.
Add coconut sugar/honey or stevia and taste for sweetness.
Once berries are soft and mushy, remove from the heat and set aside to cool.
Reserve 2 tbsp of the strawberry juice.
Slice the reserved strawberries, place in a small bowl and spoon over the reserved strawberry juice to glaze.
Whip cream until stiff and gently mix in the cooled strawberries.
Place strawberry cream mixture and the separate sliced strawberries in the fridge until cake is ready to decorate.

Estimate Per Serve: Carbs = 10.8g Sat-Fat = 15.9g

The inspiration for this cake came from two wonderful Paleo bloggers, the cake from the unrefined kitchen and the strawberry cream from the Foodie and the Family.