Recipe Review: Deep Chocolate Cake with Ganache Frosting

This is the kind of cake your Grandma used to make, deep, dark chocolate, moist and dense. YUM! I added 1/4 c. melted ghee to the recipe for a buttery flavor and a moister cake. You can find the cake recipe here, and the frosting here at The Nourishing Gourmet.
Note: This recipe is not SCD legal

 

Dairy Free Hot Chocolate

I have missed having a warm cup of cocoa early in the morning to warm up and jump start the day. It was 2 degrees when I first left the house this morning to take kids to the bus stop...never have I needed a jump start like I did today!

Dairy Free Hot Chocolate

Ingredients:

1 c. water

1/4 c. full fat coconut milk

1 T. good quality cocoa powder

2-4 T. honey

vanilla or mint extract, optional

Method:

Combine all ingredients in a small saucepan and heat through. Alternately you can combine all ingredients in a jar with a tight fitting lid, shake well then pour into a mug then heat in the microwave.

Cookies with Almond and Coconut Flour

The more I read about nuts the more leary I am about using almond flour on a daily basis. I did not like these cookies made with only coconut flour so I tried a combination and it came out really good. Crispy on the outside and soft on the inside, and with only about half of the almond flour I would normally use.

Chocolate Chip Cookies with Almond and Coconut Flour

Ingredients:

1 1/2 c. almond flour
6 T. coconut flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. coconut oil, melted
1/2 c. honey
2 tsp. vanilla
1 1/2 c. assorted nuts, chocolate chips, raisins, coconut, or dried cranberries

I used 3/4 c. chocolate chips, 1/2 c walnuts, and 1/4 c. cranberries

Method:
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a small bowl and whisk together.
3. Using a hand mixer combine honey and oil. Add vanilla, then the dry ingredients. Mix again.
4. Add 1 1/2 c. assorted nuts etc. and mix in by hand.
5. Using about 1 Tablespoon of dough, form balls and place on a lined cookie sheet. You can use parchment paper or a Silpat liner.
6. Bake for 8 minutes or until edges are golden. Remove from oven and let cool on cookie sheet.

Raspberry Truffle Pie

One of my favorite treats is from Raw Melissa, a local health food company that makes divine desserts that are sold at Good Earth in Salt Lake City. I really like the Raspberry Truffle Pie and when I saw this recipe for raw chocolate cake I thought with a few changes I could make something really close to Raw Melissa's recipe. This is such a rich and decadent dessert I won't be making it very often but it turned out excellent ....maybe for my birthday in December I will make it again.

Raspberry Truffle Cake

Note: This is not an SCD recipe as chocolate is not legal on the SCD diet.

Ingredients:

Crust-
3/4 c. cacao powder
3/4 c. almond flour
1/4 c. honey
1/4 c. coconut oil, melted
pinch of salt

Pie Filling-
2 c. cacao powder
1 c. honey
3/4 c. coconut oil, melted
1 T. vanilla
1 c. frozen raspberries

Method:

1. Combine crust ingredients with a fork in a pie plate. Get your fingers in there and really squish it up then pat into bottom of pan and up the sides. Place in freezer for 1 hour.
2. Using a hand mixer blend all the filling ingredients except the raspberries until smooth.
3. Remove crust from the freezer and evenly place raspberries over it. Pour filling over the berries and if needed smooth with a knife.
4. Refrigerate for at least 2 hours before serving, freezes well also. I like to place the pie plate on a towel that has been rinsed in hot water to loosen the crust when serving. I also think that leaving it out to warm up a little before serving would help to keep it from cracking, see my pictures.

Chocolate Raspberry Bars

These Berry Honey Bars were such a great dessert I didn't think they could be improved. But really, anything is improved if you add chocolate. Right?

Note: This is not a recipe for the Specific Carbohydrate Diet as chocolate is not allowed.

Chocolate Raspberry Bars

Ingredients:

Crust

1 1/4 c. almond flour
dash cinnamon
3 T. shortening or butter
1 tsp. honey

Filling

1-10 oz jar 100% fruit raspberry jelly or jam
scant 1 c. fresh or frozen raspberries

Topping

1/4 teaspoon of cinnamon
1/8 teaspoon of baking soda
1/4 cup toasted almonds, coarsely chopped
1 cup blanched almond flour
2 tablespoons of honey
2 tablespoons of coconut oil
1/3 c. bittersweet chocolate chips

Method:

1. Preheat oven to 300 degrees.
2. Combine crust ingredients and mix thoroughly, press into an oiled 8"x8" baking dish.
3. Bake for 15 minutes or until crust barely begins to brown. Remove from oven and raise oven temperature to 350 degrees.
4. Place jam or jelly into a microwave safe dish. Heat in microwave for 1 minute.
5. Stir fruit into jam or jelly and pour over warm crust. Spread to evenly distribute. Set aside.
6. Combine topping ingredients except for chocolate chips with your fingers until mixed but still lumpy. Crumble over fruit mixture then sprinkle chocolate chips over the top.
7. Bake for 15-18 minutes or until golden. Remove from oven and let cool. Either refrigerate or freeze for 2 hours before cutting. Store in the refrigerator or freezer they won't hold together if stored at room temperature.

Recipe Review: Chocolate Donuts, Gluten and Grain Free

The recipe for these donuts is here at Comfy Belly. Erica dipped hers in warm honey to make a light glaze, I was looking for an intense chocolate hit so I dipped mine in the following glaze.

Some notes on the donut recipe:

I used coconut oil in the recipe and to oil the pan. Oiling the pan is most important, if the donuts don't come out all in one piece you have a mess! Also this recipe makes 12 donuts. My pan is for 6 so I cut the recipe in half.


Glaze for Chocolate Donuts

Ingredients:
1/2 c. chocolate chips
3 T. coconut oil
1 T. honey

Method:
1. Combine all ingredients in a small frying pan (to give yourself room to dip them) over low heat. Stir until chocolate chips are melted.
2. Remove donuts from pan while still slightly warm, dip into glaze then set on a plate to cool. If you want to add sprinkles do so while the glaze is still warm.
3. If you want to save any donuts for a later time you must hide them from your kids!

Recipe Review: Chocolate Truffles from The Nourishing Gourmet

When I saw this recipe on The Nourishing Gourmet I had to try it, and am I glad I did! These truffles are as good as the gourmet candy store ones.....the only trick is to stay in moderation, I immediately froze some to keep them safe!

I did change up the recipe a bit... due to what I had on hand, here is my take on this recipe.

Chocolate Truffles from The Nourishing Gourmet

Ingredients:
12 oz of the best chocolate you can find, 85% cocoa or darker (this one is available in most grocery stores) Note: I tried this later with 70% chocolate and liked it much better.
6 T. coconut oil
1 T. vanilla
1/3 c. SCD Whipping Cream, unwhipped
1 c. chopped toasted or soaked almonds

Method:
1. In the top of a double boiler combine chocolate and coconut oil. Stir over low heat until chocolate is completely melted. Remove from heat.
2. Add vanilla and whipping cream to the chocolate mixture, stir until thoroughly combined, about 2 minutes.
3. Transfer the mixture to a small bowl and refrigerate for 2-3 hours or until mixture is set but not hard.
4. Spread almonds onto a small plate, set aside.
5. Using a small melon scoop or cookie dough scoop place balls of truffle mixture onto the plate of almonds, gently sprinkle some nuts over the top until the truffle is covered. You may need to roll it a bit but try to keep the round shape.
6. Store in the refrigerator or freezer.

Recipe Review: Double Chocolate Walnut Brownies

I wish I could give you one of these brownies to try...they are fabulous! Elana posted them a few days ago and I made them right away. Rich and chocolatey...just right.

The recipe is here at Elana's Pantry. I substituted honey for the agave but only used 1/4 c. and baked them in my brownie pan. They came out perfect on the first try!

Note: This is not an SCD legal recipe

Chocolate Chip Cookies

I saw these cookies on the blog, Healing Fork. They looked so good, all the things I miss about a crispy on the outside chewy on the inside cookie. As I was mixing up the dough something felt familiar and I realized this recipe is very close to the Almond Butter Blondies from Elayna's Pantry that I make all the time. I never would have thought about baking them as single cookies. They are delicious and have a wonderful texture you would not expect from the simple ingredients.

"Magic" Ice Cream Topping

This is a fun recipe for the kids, "Magic" hardening ice cream topping!

Ingredients:
3 T. coconut oil
2 T. honey
1 c. Chocolate chips
1 tsp. vanilla

Method:
1. Place all ingredients in a glass dish.
2. Microwave for 1 minute.
3. Stir for 1-2 minutes and if needed heat again for 20 seconds. Mixture should be smooth.
4. For best results when serving chill dishes before scooping ice cream. Top with Magic topping and watch it harden.

Grain Free Cherry Chocolate Cake

This is a decadent dessert, I would like to say I save them for special occasions, and I do. My problem is I can find a special occasion any day of the week :)

Grain Free Cherry Chocolate Cake

Ingredients:
1 c. dried cherries, chopped
1/2 c. almond flour
3/4 c. cocoa
1/2 c. coconut flour
2/3 c. honey
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 tsp. salt
2/3 c. olive, grapeseed, or coconut oil
8 eggs
1/2 c. dark chocolate chips (optional)

Method:
1. Preheat oven to 350 degrees.
2. Line 4- 4 inch round cake pans or 1- 9 inch round cake pan with parchment. Oil both sides of the parchment and sides of pans. I think this would be a great cupcake recipe too, I don't know how many it would make but be sure to oil the inside of the cupcake papers.
3. Combine flours, cocoa, salt, cinnamon and baking soda. Stir with a whisk until there are no lumps. Set aside.
4. In another bowl whisk eggs, add honey and oil and whisk for 1-2 minutes until you have a cohesive mixture.
5. Combine the two mixtures stirring until well mixed, add chopped cherries and chocolate chips. Pour batter into prepared pans.
6. Bake 25-40 minutes depending on size of cakes. The middle should spring back when touched. Cool completely then cut in half.

Cherry Frosting

Ingredients

1 c. dried cherries
1 c. water
2 T. coconut cream
1/2 c. coconut oil
3-4 T. honey
1 tsp. vanilla
pinch of salt
Beet Juice (for color, optional)

Method:
1. Soak cherries in water for 1 hour. Bring to a boil and simmer for 8 minutes, remove from heat and cool completely.
2. Process cherry mixture in food processor for 30 seconds, mixture should still have small pieces of cherries in it. Add coconut cream, coconut oil, honey, salt, vanilla, and beet juice. Process 20 seconds and pour into a glass bowl. Place in freezer for 10 minutes.
3. Using a whip, stir, then return to freezer for 2 minutes. Keep stirring every 2 minutes until mixture turns opaque. It is now ready to spread on the cakes, work quickly as it will harden. If it hardens too soon heat up again in microwave and repeat step 3.

Frosting!

From the Nourishing Gourmet comes the most amazing frosting EVER! I have tried many frosting variations and they never really satisfied me, but this chocolate frosting takes the cake! (pun intended) Can you see how it has the texture of frosting? I tried it with my Bittersweet Chocolate Brownies, no need to refrigerate as long as I kept them in the house. Thanks Nourishing Gourmet, you are my hero!

Recipe Review: Mounds Candy Bars from Nourishing Gourmet

These are really, really good! chewy, chocolatey, not too sweet and with the healthy boost of coconut oil, YUM!!

I found the recipe here at Nourishing Gourmet. I didn't change any ingredients, but made one change by lining the tin with cupcake papers for easy removal. I really like the crunch of the almonds so next time I will put a few more in each one. Thanks for another great recipe Nourishing Gourmet!

Recipe Review: Elana's Pantry Double Chocolate Orange Torte

Sometimes a recipe just speaks to you and you know it is going to be good. I made this the day the recipe posted at Elana's Pantry. If you are not familiar with Elana's site check it out, she has many SCD legal recipes, takes beautiful pictures and has authored a fabulous almond flour cookbook.

Here is the link to the recipe, I think this one is delicious and would definitely serve it to guests. I did make two changes to the recipe; I substituted honey for the agave and served it with SCD whipped cream.

Chocolate Covered Sprouted Pecans

This is a variation of the Chocolate Covered Dried Fruit recipe from a few days ago. I was very happy with the way these nuts turned out, my only complaint is that they leave your hands messy and you can't lick your fingers in front of your children so you have to hide in the bathroom to do it.


Note: Chocolate in any form is not SCD Legal.
Chocolate Covered Sprouted Pecans

Ingredients:

1 c. Sprouted Pecans
3 T. Coconut oil, melted
2 tsp. honey
1 T. Raw Cacoa Powder

Method:

1. Combine honey and oil in a small bowl. Add the nuts and toss 1-2 minutes or until thoroughly coated.
2. Add Cacoa Powder and continue to toss until nuts are coated.
3. Place the bowl in the freezer for 4 minutes. Remove and toss ingredients. Continue freezing and tossing for 1-2 minute intervals until chocolate hardens.
4. Store in refrigerator.

Bittersweet Chocolate Brownies

These brownies are not the sweet gooey kind, they are made with a bit of honey and a lot of chocolate, bittersweet...

Ingredients:

1/4 c. dripped yogurt or sour cream
3/4 c. almond butter
1/2 c. honey
1 egg
2 tsp. vanilla
1/3 c. cocoa powder
1/8 tsp salt
1/2 tsp. baking soda
1/2 c. chopped, toasted, pecans
2 oz bittersweet chocolate chopped, I use 99% cocoa but you can use any kind

Method:

1. Preheat oven to 350 degrees. Prepare an 8x8 inch baking pan (a glass pan gives the best crust) by oiling with olive or coconut oil.
2. In a medium sized bowl combine yogurt or sour cream, almond butter, honey, vanilla and egg. Mix well.
3. Add cocoa, salt, and baking soda. Mix just till combined. Add pecans and chocolate, stir just until mixed.
4. Pour into prepared pan.
5. Bake 20-30 minutes, till edges are done.
6. Remove from oven and cool completely.

Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies

2 1/4 c. almond flour
2 T. arrowroot starch/flour
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. almond butter
1 egg
2 tsp. vanilla
3 T. oil or butter
1/2 c. honey
1 c. Enjoy Life Chocolate chips (gluten, dairy, and soy free)


1. Combine flour, salt and baking soda.
2. In a separate bowl combing almond butter, egg, vanilla, oil or butter and honey.
3. Add wet ingredients to dry and mix well.
4. Add chocolate chips to mixture.
5. Drop by teaspoon full onto parchment covered baking sheet.
6. Bake at 350 degrees for 6-7 minutes. Remove from oven and let cool on pan.
7. Serve and enjoy!

Note: Arrowroot starch is not SCD legal, replace it with 2 T. almond flour if on the SCD.

Chocolate Frosted Almond Cookies

These fun cookies are not too sweet and are fun for the kids to make. I used a cookie recipe from Elana's Pantry found here and I once again modified this frosting recipe. I didn't roll out the cookies, just placed balls of dough on the cookie sheet and flattened them with my hand. They look so fun everyone wanted one. I found out you need to work as quickly as possible with the frosting so it doesn't harden up in your icing bag. You can also spread the frosting on too, which is what I ended up doing when the frosting tip hardened.

Chocolate Coconut Frosting

1/2 c. coconut oil, melted
2 T. raw cocoa powder
2 tsp. honey
1 tsp. vanilla

Combine all ingredients with a whip, place in freezer for 2 minutes. Remove and stir with whip. Place in freezer again for 2 minute intervals, whipping in between. Once frosting is cloudy continue to whip and the frosting will become thick and creamy. Use immediately.

Recipe Review: "Healthy Fudge"

First item of business is that I would like to apologize to those who have been leaving comments on this blog for not posting or replying to them. I love your comments, I mean I really live for them, today I noticed that there were some left quite a long time ago that I never got notification of so that I could reply to them and I'm sick about it. Know your comments mean a lot to me and I like to reply if I can.

Next item of business, fudge. This is a review of a series of videos from ehow. It took way too long for me to watch them all, I much prefer a written recipe I can scan. But I have to say I really like this fudge. It is not traditional and I wouldn't serve it at a party but to have a healthy alternative to all the chocolate goodies around this time of year is a great thing. Notice there is not much sweetener in this recipe, if you are used to a dark chocolate taste and not an overly sweet one you will like this as is. If you have a sweeter tooth add more honey. The video presenter credits Jordan Rubin for this recipe, he is the author of several books including The Maker's Diet.

Note: This is not an SCD legal recipe

Healthy Fudge

Ingredients:
1 c. coconut oil
1/4 c. honey
1 T. vanilla
1/4 c. almond butter
3/4 c. cocoa powder (use raw if you can)

Method:
1. Place all ingredients in a double boiler and stir over heat until combined.
2. Pour into a parchment covered 8x8 inch pan (leave the parchment paper sticking up around the sides).
3. Refrigerate 2 hours.
4. Remove the fudge in one entire piece by lifting up the corners of the parchment paper. Cut into 2 inch pieces. Store in the refrigerator.

Belgian Chocolate Truffles

Please note that these truffles are not legal on the SCD, Primal, or Paleo diet. So what are they doing on my blog? They are a special once a year treat I make for neighbors and friends and I eat a few myself. They are a lot of work, but soooo worth it.

Belgian Chocolate Truffles for the Holidays

Ingredients:
1 1/2 lb dark dairy free chocolate, divided (I like Callebaut dark)
1 c. SCD whip cream or heavy whipping cream (unwhipped)
optional toppings; cocoa powder, toasted chopped nuts, sprinkles

Directions:
1. Chop the chocolate into small pieces, no larger than 2 inches. Place 1 lb of it in a glass bowl.
2. Place the remaining 1/2 lb in a metal 9x13 inch pan and put in in the oven with only the light on.
3. Heat cream to just a boil and pour over chocolate pieces in the bowl. Let rest 10 minutes. Stir until chocolate and cream are one cohesive mixture. If needed re-heat mixture to melt all of the chocolate. Continue stirring until smooth.
4. Pour into a shallow glass pan and refrigerate 2-3 hours. You want the mixture to be firm but not hard.
5. Using a small cookie scoop or melon baller scoop out small rounds of truffle mixture and place onto a parchment lined cookie sheet. You do not need to worry about getting smooth balls at this point, the object is to divide the filling into equal amounts. Continue until all the filling is gone, I get about 70 balls per batch. Refrigerate 1 hour.
6. Remove from refrigerator and take each ball one at a time and roll between your hands until smooth and round. If you have a really misshapen ball gently squeeze it between your thumbs and re-roll. Now all your balls look like this:

7. Here comes the fun, arrange your toppings in small bowls and have a fresh parchment covered cookie sheet ready to go. The chocolate in the oven should be melted by now. Remove it and place by your toppings. Dip each ball in melted chocolate then in desired toppings, if any. I have a handy tool that keeps my hands out of the chocolate that I highly recommend. Place on parchment to cool. Once cooled you can put in small paper candy cups and box up for gifts. They will keep in an airtight container for 2-3 weeks. Keep cool but do not refrigerate.