Tuesday, October 28, 2014

AMAZING Paleo chocolate cake and raw vegan carmel sauce

I am sort of obsessed with this chocolate cake I made, I found a recipe on Pinterest and adapted it. It's seriously good. If you're craving chocolate this is the way to go!

For the cake:
4 oz. unsweetened baking chocolate (I used Sunspire 100% cacao bar)
3 large organic eggs (wisked)
1/2 cup palm shortening
1/4 cup raw cacao powder
3/4 cup raw local honey

Heat oven to 375 degrees.
Start by melting the palm shortening and the chocolate bar together. You can use a double boiler or do what I did, stick in a microwave safe measuring cup and melt slowing stirring every 15-25 seconds so it doesn't burn. Let the mixture cool then slowing add the other ingredients, mixing until perfectly combined. Take a cake pan grease with coconut oil and line the bottom with parchment paper. Pour in the batter and even with a spatula. Bake approximately 20 minutes. Be sure to cool before eating. This cake is very rich I would recommend small pieces! Top with this raw carmel for a little more decadence.

For the Carmel Sauce: (this sauce is great on anything, especially this cake and on apples) :)
Keep in mind, this is raw, all the ingredients have health benefits; but it's NOT low calorie, so eat sparingly.

1 cup cashew butter or sun butter (unsweetened)
1/2 cup melted coconut oil
1/2 cup maple syrup
1 tsp. vanilla
1 tbsp. raw local honey
pink Himalayan sea salt (or regular sea salt) to taste.
2 pitted dates (make sure they are softened, to do this place in a bowl with piping hot water until they are soft to the touch)

Put all ingredients into a high-powered blender and process until smooth. Keep in the fridge to store.

No comments:

Post a Comment