Paleo Chocolate Truffle Cake

Biting into this feels and tastes just like you're eating rich and creamy Chocolate Truffles with a fork... need I say more?

Author: thehealthyfoodie.com

Yield: Serves 12 to 16

INGREDIENTS

Crust

♦1/2 cup (50 g) walnuts

♦1/2 cup (50 g) raw pecans

♦1/2 cup unsweetened finely shredded coconut

♦1/4 cup coconut flour

♦1/4 cup date paste

♦2 tablespoon ghee

♦1 teaspoon ground ceylon cinnamon

♦1/4 teaspoon Himalayan salt

Filling

Part I

♦1/2 cup date paste

♦1/4 cup raw honey

♦1/2 cup raw cacao powder

♦1/4 cup coconut oil

♦1/4 cup ghee

♦1 tablespoon pure vanilla extract

♦1/4 teaspoon ancho chile powder

♦1/4 teaspoon Himalayan salt

♦1 can full fat coconut milk

Part II

♦1 can full fat coconut milk

♦225g (1/2 lb) cacao paste, finely chopped

White Chocolate Drizzle

♦1/4 cup cacao butter, finely chopped

♦2 tablespoon raw honey

♦2 tablespoon raw coconut butter, softened

Garnish

♦Pecan halves and chopped pecans

INSTRUCTIONS

Crust

►Add all the ingredients to the bowl of your food processor and process on pulse until mixture has the consistency of wet coarse sand.

►Press at the bottom of an 8" greased springform pan (I used coconut oil)

Filling

►In the bowl of your food processor, add all the ingredients of "part I" except for the coconut milk and process until well combined and smooth.

►With the motor running, add coconut milk through the feeding tube and keep processing until well incorporated. Scrape the sides once or twice if necessary.

►In a small saucepan, bring the second can of coconut milk to a slow simmer. Do not let this boil.

►Put the chopped cacao paste in a large mixing bowl and pour the simmering milk right over it. Let this stand for a few minutes to allow the chocolate to melt then very delicately mix with a rubber spatula until the chocolate is completely melted and the mixture becomes smooth and creamy. It might tend to separate a little bit but if it does, don't worry too much about it. Just give it a good whisk and it should become smooth again.

►Now add that to the chocolate mixture that's already in the food processor and process until lusciously smooth.

►Pour over reserved crust and refrigerate at least 6 hours, preferably overnight, before removing from pan. I find the best way to do this is by heating the side of the pan slightly with a propane torch or warm cloth. You could also run a knife around the edge, but that would likely leave some light indentations...

White Chocolate Drizzle

►Place cacao butter in the microwave and cook on high until completely melted, about 45 seconds to 1 minute. Add honey and coconut butter and mix until well incorporated, then place back in the microwave and cook in 15-30 seconds intervals, stirring between each, until smooth and soft enough to be drizzled.

►Transfer this white chocolate to a squeeze bottle and squeeze all over cake in a back and forth motion. This sets rather rapidly so you need to act quickly! If you don't have a squeeze bottle, you could also drizzle it with a fork.

Garnish

►Sprinkle chopped pecans all over cake and decorate with pecan halves.

►This cake is easier to slice with a slightly warmed blade and is much tastier if you leave it at room temperature for a couple of hours before serving.

NF based on 1 of 16 servings

Campfire Cupcakes Recipe

Gather around the bonfire (campfire), drop those sparklers and dig into these chocolate + chocolate chip and roasted marshmallow cupcakes.

Author: sweet2eatbaking.com

Prep time: 10 min 

Cook time: 15-20 min 

Yield: 8-12 cupcakes

Ingredients

♦140g (approx. ⅔ cup) light brown sugar

♦100g (approx. ¾ cup) self-raising flour

♦50g (approx. ½ cup) unsweetened cocoa powder

♦1 tsp baking powder

♦3 eggs

♦125ml (approx. 9 tbsp) vegetable or canola oil

♦3 tbsp milk

♦50g (approx. ¼ cup) milk chocolate chips, plus extra for sprinkling on batter

♦approx. 1 cup mini marshmallows

Directions

►Preheat the oven to 180℃/350℉/Gas Mark 4 and line a muffin tray with paper cases.

Sift flour, cocoa powder and baking powder into a large bowl. Add the eggs, vegetable oil and milk and mix until well combined. Fold in the chocolate chips.

►Spoon the mixture into the prepared muffin tray until ¾ full. Depending on the size of your cases, the yield varies between 8 large muffin style cupcakes, or 12 smaller cases.

►Bake for 15-20 minutes until a toothpick inserted comes out clean. Allow to cool in the pan.

Meanwhile, preheat the grill to medium heat and using toothpicks, skewer mini marshmallows. You will need 2 toothpicks per cupcake. On one of the toothpicks, leave the middle free of a mini marshmallows so they can lay flat on the cupcakes.

►Place the cupcakes (still in the pan) under the grill until lightly browned. This process can take as little as 30 seconds. And once they start toasting, they can burn in seconds so be ready to pull them out quickly!

Trio of Mini Cheesecakes

The most amazing No-bake Mini "Cheesecake" Cups ever, made without dairy and can be made with lots of different flavors.This recipe features a classic graham cracker crust, has the most amazing “cream cheese” filling and is finished with three wonderful toppings. This is the perfect summertime dessert. Sooo good!

Author: deliciouslyyum.com

Yields: 24

Ingredients:

For the Crust

•1 1/4 cups graham cracker crumbs

•5 tablespoons unsalted butter, melted

For the "Cheesecake" Filling

•1 3/4 cups soaked raw cashews, drained (soak in water for at least 4 hours or overnight)

•7 tablespoons lemon juice

•6 tablespoons honey

•1/4 cup coconut oil, melted

•1/2 teaspoon vanilla extract

For the Raspberry-Lemon Topping

•1/4 cup frozen or fresh raspberries

•1 tablespoon lemon juice

•zest of 1/2 lemon, optional

For the Mango-Lime Topping

•1/4 fresh or frozen mango chunks

•1 tablespoon lime juice

•zest of 1/2 lime, optional

For the Chocolate-Caramel Topping

•Chocolate Syrup

•Caramel Sauce

Instructions

✖Preheat oven to 350 degrees F. Line two mini muffin pans with paper liners (24 total).

✖Combine graham cracker crumbs (I have found that it is easiest to crush graham crackers in a ziptop bag with a rolling pin or pulse them in a food processor for a couple of seconds) with melted butter until fully incorporated. Press about 2 tablespoons of the graham cracker mixture into each lined muffin tin. Put in the oven and bake for 10 minutes or until crust is golden brown. Set aside.

✖In a blender, mix together soaked cashews, lemon juice, honey, coconut oil and vanilla. Puree until smooth and no chunks remain. Pour cheesecake mixture into each muffin tin until about 3/4 full.

✖Rinse out blender and puree together raspberries and lemon juice until smooth. Equally top 8 mini cheesecakes with raspberry-lemon puree until almost full. Using a toothpick, create the swirl affect. Finish with lemon zest.

✖Repeat step 3 with the mango-lime topping.

✖Top remaining 8 mini cheesecakes with as much chocolate syrup and caramel sauce as desired. Create a pattern using a toothpick as well.

✖Place pans in the freezer and let set, about 4 hours or overnight. Remove 15 minutes before serving from freezer for perfect cheesecake consistency.

Notes

Mini Cheesecakes will keep up to 2 weeks covered and stored in the freezer.

Salted Caramel Cake Pops

Sweet gluten-free chocolate pound cake and low carb salted caramel in a delicious Starbucks copycat recipe. These Low Carb Salted Caramel Cake Pops will satisfy any sweet tooth.

Author: alldayidreamaboutfood.com

Yield: About 36 Cake Pops or truffles

Serving Size: 2 cake pops

Ingredients

Salted Caramel Sauce:

♦1/4 cup butter

♦6 tbsp Swerve Sweetener

♦2 tbsp coconut sugar (or two additional tbsp Swerve)

♦1/2 cup heavy cream

♦1/4 tsp xanthan gum

♦1/2 tsp kosher salt

♦2 tbsp water

Cake Pops:

♦1 recipe Low Carb Chocolate Pound Cake, baked and cooled

♦1/2 tsp caramel flavour (optional)

♦4 ounces high cacao or Sugar-Free Dark Chocolate such as Lily's, chopped

♦30 to 40 lollipop sticks

♦Large piece of styrofoam for keeping cake pops upright

♦1 tbsp powdered Swerve Sweetener

♦Coarsely ground sea salt for sprinkling

Instructions

Salted Caramel:

In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

Remove from heat and add cream. Mixture will bubble vigorously.

Sprinkle with xanthan gum and whisk vigorously to combine. Add kosher salt.

Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

Cake Pops:

►Line a large baking sheet with parchment or waxed paper.

►In a large bowl, break up cooled chocolate pound cake with your hands into crumbs.

►Reserve about 2 tbsp of caramel sauce for garnishing cake pops and set aside. Stir remaining caramel sauce and caramel flavour to crumbled cake. Combine well.

►Use your hands to squeeze dough together and roll into 1-inch balls. Your dough should be moist enough to hold together very well when squeezed. If not, add a few tbsp of water, one at a time, to the mixture and stir to combine. 

►Place balls on prepared baking sheet and freeze at least one hour.

►When cake balls are frozen, melt chocolate in a bowl set above barely simmering water (bottom of bowl should not touch water), stirring until smooth.

►Dip the tip of a lollipop stick into chocolate and press into the centre of a frozen cake ball, then dip the cake pop into the chocolate, turning to coat.

►Tap lollipop stick gently against side of bowl to remove excess chocolate. Turn pop a few times above bowl of chocolate to catch any stray drips.

►Push tip of lollipop stick into styrofoam and let set. Repeat with remaining cake balls and sticks.

►If cake balls start to soften too much, return them to the freezer (they are easier to work with and chocolate coating adheres better and hardens faster when they are frozen).

►When pops are all set, combine reserved caramel sauce and powdered Swerve in a small bowl until smooth (if your caramel has hardened, warm it gently in the microwave).

►Cut the very tiniest tip off the corner of a ziploc bag. Spoon caramel mixture into ziploc and pipe over cake pops.

►Sprinkle each with a few grains of sea salt.

►To make cake truffles instead of pops, simply dip frozen balls in chocolate with a fork, tapping off excess. Return to parchment or waxed lined baking sheet and let set, then continue with remaining directions.

Notes

Serves 18. Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.

238 Calories; 20g Fat (72.8% calories from fat); 7g Protein; 10g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 310mg Sodium

Healthy Strawberry Cake with Strawberries and Cream Frosting

Super Moist Gluten-Free Strawberry Cake with Strawberry Frosting -- soft, sweet and flavorful, you’d never know it’s healthy!

Author: Dessertswithbenefits.com

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: three 6 inch cakes

Calories per serving: 230

Fat per serving: 3g

Ingredients

Cake:

•120g (3/4 cup) Brown Rice Flour

•64g (1/2 cup) Sweet White Sorghum Flour

•60g (1/2 cup) Oat Flour

•40g (1/4 cup) Corn Starch (preferably non-GMO)

•1 tbs Baking Powder

•1/3 tsp Salt

•1 cup Fresh Strawberry Puree (*see instructions)

•3/4 cup Unsweetened Vanilla Almond Milk (or milk of choice)

•3/4 cup Egg Whites, fresh

•96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)

•2 tbs Natural Red Food Coloring (India Tree will also work)

•14 (1 tbs) Grapeseed Oil (or any other neutral oil)

•2 tsp Stevia Extract

•2 tsp Strawberry Extract

•1 tsp Vanilla Paste (I used homemade!)

•1 tbs White Vinegar

Frosting:

•400g (1+3/4 cups) Plain, Nonfat Greek Yogurt

•41g (3 tbs) Fresh Strawberry Puree

•2 tsp Butter Extract

•1 tsp Stevia Extract

•50g (5 tbs) Strawberry Powder (or freeze-dried strawberries pulverized in a food processor)

Instructions

►Preheat your oven to 350 degrees Fahrenheit and spray three 6 inch cake pans with cooking spray.

►In a small bowl, whisk together the brown rice flour, sorghum flour, oat flour, starch, baking powder and salt.

*Chop the greens off of the strawberries and place in a food processor. Puree until smooth. Measure 1 cup and place in a stand mixer bowl with whisk attachment.

►Add the milk, egg whites, vanilla sugar, food coloring, oil, extracts and vanilla paste to the stand mixer bowl with the strawberry puree. Mix on medium speed.

►Add the vinegar to the mixing stand mixer.

►Slowly add the dry ingredients to the mixing stand mixer. Scrape down the sides of the bowl and mix again for ~20 seconds.

►Pour the batter into the 3 prepared pans and bake for ~30 minutes, or until the surface springs back when tapped. Let cool in the pan for ~20 minutes, then flip onto wire cooling racks and let cool completely.

Frosting:

►In a large bowl, whisk together the yogurt, strawberry puree and extracts.

►Whisk in the strawberry powder and mix until smooth. Frost the completely cooled cakes and refrigerate for ~30 minutes.

►Slice and serve!

Notes

This recipe is: sugar free, low fat, high fiber, high protein and gluten free!