Paleo Chocolate Cake
1 cup creamy roasted almond butter
2 large organic eggs
1/3 cup melted organic extra virgin coconut oil
1/3 cup pure maple syrup
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Preheat oven to 350 degrees F. Lightly grease an 8 x 8-inch pan with coconut oil.
Place all ingredients into a food processor or heavy duty blender until combined. Pour into the pan and spread out evenly. Bake for about 30 minutes. Cool, slice, and serve.
1 cup creamy roasted almond butter
2 large organic eggs
1/3 cup melted organic extra virgin coconut oil
1/3 cup pure maple syrup
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Preheat oven to 350 degrees F. Lightly grease an 8 x 8-inch pan with coconut oil.
Place all ingredients into a food processor or heavy duty blender until combined. Pour into the pan and spread out evenly. Bake for about 30 minutes. Cool, slice, and serve.
We thought this might be more brownie-like if we cooked it
with slightly less time.
Original recipe link:
Paleo Chocolate Topping
1 can full-fat coconut milk chilled overnight
1/4 cup plus 1 tbsp cocoa powder or cacao powder
1/2 tsp pure vanilla extract
sweetener to taste (I used maple syrup)
Open your chilled coconut milk and transfer only the thick
(fairly hard) creamy part to a bowl or mixer, leaving the watery part out. Whip
in your cocoa, vanilla, and sweetener.
Stored uncovered in the fridge, the mixture gets even thicker.
We thought this tasted a little like chocolate ice-cream so thought it would be nice to use in an ice cream maker after blended. It’s very pudding-like initially.
We thought this tasted a little like chocolate ice-cream so thought it would be nice to use in an ice cream maker after blended. It’s very pudding-like initially.
