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043

The holiday creations continued this week and I’m addicted to the blog Elana’s Pantry. Every time I peruse her scrumptious site I add a couple more items to my must make list. Needless to say both recipes today originated from that source.

For the weekend baker here are two delicious, easy, make ahead treats for your Christmas platters or gifts. I have both recipes wrapped tight in my freezer as we speak. Alongside a few other sweet surprises.

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Coconut Chocolate Cake… can be made into bars too, but I confess I have no 8″ x 8″ pan so I use an 8-inch round. We do what we can, plus I like the somewhat irregular triangle shape. I can be a little asymmetrical some days so maybe that’s why. And feel free to leave off the chocolate drizzle, but honestly who does that sort of thing?

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Only 14g carbohydrates per piece and tastes like an almond joy bar.
Coconut oil (a healthy fat) also contains great healing properties… anti-fungal, antimicrobial, antibacterial and antioxidants. I even apply topically to blemishes, sun spots or other skin irregularities.

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Orange-Chocolate Truffles… for the chocolate, chocolate lover. Orange and chocolate are a mistakenly overlooked combination. Rich and fresh, these charming bites are so simple you don’t even need to turn an oven dial. Mix, refrigerate and scoop.

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Have fun and enjoy!

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COCONUT CHOCOLATE CAKE
slightly adapted from Elana’s Pantry Coconut Bars recipe
gluten & dairy free option
makes 12

• 3 large EGGS
• 1 cup COCONUT MILK, CANNED
• 1/3 cup COCONUT OIL, slightly melted
• 1/3 cup HONEY
• 1 tbsp PURE VANILLA EXTRACT
• 1/2 tsp PURE ALMOND EXTRACT
• 1/3 tsp STEVIA (or extra 1 tbsp honey)
• 1/2 cup ALMOND FLOUR
• 1 tbsp COCONUT FLOUR
• 1 1/2 cup UNSWEETENED SHREDDED COCONUT
• 1/4 tsp SALT, SEA
• 3 tbsp DARK CHOCOLATE CHIPS or BAR* (optional)

*Gluten & Dairy Free Option: Use GF/DF chocolate (I used Enjoy Life brand mini chocolate chips)

1. Preheat oven to 350 degrees F. Spray a 8-inch round pan or 8″x8″ square baking dish with cooking spray.

2. Whisk eggs, coconut milk, honey, coconut oil, vanilla and almond extracts and stevia together in a large mixing bowl. Stir in flours, sea salt and shredded coconut until just combined.

3. Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and middle is set. Let cool and cut into 12 pieces. Drizzle with melted dark chocolate if desired. Refrigerate to chill until serving. Serving size, one piece.

NUTRITION INFO PER SERVING: 210 calories, 16g fat, 11g sat fat, 70mg sodium, 14g carb, 2g fiber, 11g sugar, 3g protein

PRINT RECIPE (COCONUT CAKE) – PDF

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ORANGE-CHOCOLATE TRUFFLES (no bake)
slightly adapted from Elana’s Pantry Chocolate Orange Truffle recipe
gluten & dairy free option
makes 10 truffles

• 1/2 cup CASHEWS
• 1 tbsp ALMOND FLOUR
• 1/4 cup CREAMY ALMOND BUTTER
• 1/4 cup HONEY
• 2 tbsp UNSWEETENED COCOA POWDER*
• 1 tbsp PURE VANILLA EXTRACT
• 1 tbsp FRESH ORANGE ZEST
• 2 tbsp UNSWEETENED COCOA POWDER, for dusting* (could also dip in melted chocolate)

*Gluten Free Option: Use GF cocoa powder.

1. In a food processor or blender pulse cashews with almond butter. Place mixture in a small bowl and add honey, 2 T. cocoa, almond flour, vanilla and orange zest. Refrigerate for 2-3 hours.

2. Scoop and roll batter into 10 (about 1 inch) truffles, roll in or dust with remaining 2 T. cocoa powder, shake excess and place on a parchment lined plate. Freeze or refrigerate to set. Makes 10 truffles, serving size 1 truffle. Garnish with a fresh orange peel if desired.

NUTRITION INFO PER SERVING: 120 calories, 7g fat, 1g sat fat, 12g carb, 1g fiber, 8g sugar, 3g protein

PRINT RECIPE (TRUFFLES) – PDF

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