THIS TURNED OUT INCREDIBLE! I actually surprised myself!! If you’ve been following my Instagram lately, you know that I’ve been on a chocolate kick. Literally, chocolate everything. I’ve been eating homemade Dark Chocolate Peanut Butter Cups like a fiend 😉
Chocolate every day. But healthier chocolate!! Not that milk chocolate stuff they sell at the store that’s loaded with sugar. I’m talking real, dark cacao with healthy fats like coconut oil. Mmmm…
We had a few friends over for supper last night so I decided to experiment, and let me just say THIS WAS A HIT!!!
Please believe me – it’s NOT THAT HARD – give it a shot. Let me know 😉
For those who are interested, this is GLUTEN FREE, PALEO, DAIRY FREE (and if you omit the 1 egg, VEGAN), REFINED SUGAR FREE (although disclaimer: Agave and dates are still high in natural sugars and that is still SUGAR no matter how you spin it!)
- 1 can pure pumpkin puree
- 14 Medjool dates
- 3 tbsp coconut oil
- 1 egg
- 1 tsp pure vanilla extract
- 5 drops liquid Stevia
- 2 tbsp Agave nectar
- 3 tbsp raw cocoa
- 3/4 cup almond meal
- 1/2 cup quinoa flour
- pinch of salt
- In a food processor, blend together the wet ingredients (first 7 above) until a smooth, creamy mixture forms.
- In a medium sized bowl, mix the remaining dry ingredients together.
- Fold wet mixture into dry ingredients until combined.
- Pour batter into pre-greased (I used coconut oil) cake tray or brownie tin and bake at 350F for about 20-25 minutes until a fork in the middle of the cake comes out dry. Allow cake to cool before covering with frosting and slicing!
- FOR FROSTING, blend the following in a food processor or blender:
– 1 very ripe avocado
– 2 tbsp coconut oil (this probably isn’t needed if you want a lower cal version, next time I will try omitting this)
– 1/3 cup unsweetened cocoa/cacao
– 1/3 cup agave nectar or maple syrup (you can use Stevia instead but I can’t guarantee the taste)