Naturally Sweetened Gluten-free Chocolate Cake

Simply Divine Eating

½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
18 medjool dates, pitted and soaked in hot water 15 min.
2 Tbl real maple syrup
2 eggs
½ c. cocoa
2 c. oat flour
1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
2 tsp baking soda
1 c. warm water
2 tsp vanilla

Instructions:
Preheat oven to 375’.
Measure lard, butter, ghee or coconut oil into large bowl, set aside.
Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth.
Add date mixture to lard or butter and mix well.
In separate bowl measure flour and cocoa and set aside.
Measure sour milk and set aside.
Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean. This makes a yummy dense cake that disappeared even without being frosted. 

Add Angie’s Chocolate Frosting recipe and wow them!

6 T coconut oil, butter, or ghee (I use coconut oil)
1/2 cup cocoa
1/4 cup raw honey
1/4 cup nut butter, sunflower seed butter, or tahini
Pinch pink salt
2 t vanilla
½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter.  Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor.  This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.

Healthy Raw Cookie Dough

Choco Covered Katie

1 1/2 cups rehydrated white beans (or 1 can, drained and rinsed very well or can use chickpeas) (250g after draining)
1/8 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice

3 tbsp  flaxmeal

1/2t cinnamon

I didnt use this- up to 1/4 cup milk of choice, only if needed

1/2c honey and 1/4 c brown sugar  could use less sweetner next time(agave, maple syrup or pureed dates)
1/3 cup chocolate chips

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips.  If made correctly and blended long enough, this should have the exact texture of real cookie dough!

4/6/17 I put some in the fridge to dip apples in and I put the rest on a small pan to freeze and see how it tastes as a frozen sweet snack. I thought to melt choco chips on top, then it would look like a blondie brownie of sorts.

Cocoa and Coconut Oil frosting-
Our Heritage

• 1/2 cup cocoa powder (Find good-quality cocoa powder here)
• 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
• 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
• 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
• pinch sea salt (Find real salt here)

Pumpkin Chocolate chip Muffins

Original recipe- Pumpkin Chocolate Chip Muffins

Mixed up the night before then cooked in the morning

Wet-
3 c pureed pumpkin, or squash, carrots
4 eggs
 2 T vanilla
1 C nut butter

Dry
1/4c brown sugar
1 c coconut sugar
1/2c xylitol
2-3t cinnamon
1t ginger
1 t salt
2 t baking soda
2 t baking pdr
3 scoops whey protein drink mix
2 c wheat flour
2 C oats
1/2c flax
3/4c corn meal
chocolate chips

I like to fill the muffin tins full to the top so the muffins are rounded and full when cooked.   Made 24 muffins, I like to make extra and freeze them.
350 for 17 mintues

6/8/15 instead of using the dry sugars (coconut, brown, xylitol) I used 1c honey and 1/4c  molasses.

4/19/17 I made these muffins from a dry pancake mix