Chocolate Decadence

I love chocolate!  I love chocolate!  I LOVE CHOCOLATE!  Finding chocolate desserts that are gluten-free and dairy-free are a challenge.  Don't get me wrong.  There's plenty if recipes out there but let's be honest.  They don't all taste good.  This recipe was modified from a cake that a friend made.  It's rich, delicious, and so completely sinful that it's hard to believe that it's GF, DF, there are only 3 ingredients, and there is no added sugar!  The only question here really is what should you top it with?  Coconut creme is delicious on this cake but so is cashew creme.  I'll let you decide!


CAKE
8 extra large organic eggs
1 pound of dark chocolate (any darkness is acceptable-the darker the chocolate, the less sugar)
16 tablespoons of soy-free earth balance

• Pre-heat oven to 325*.
• Place a roasting pan filled halfway with water on the bottom rack.
• Line the bottom of a 10" springform pan with parchment paper.
• Spray the sides of the pan with an organic cooking spray.
• Melt the chocolate and Earth Balance over medium-low heat, stirring frequently.
• As soon as everything is just melted, take the pan off the stove to cool.
• Beat the eggs on high until the double in volume, about 5 minutes.
• When the eggs are done, carefully fold them into the chocolate 1/3 at a time.
• When everything is incorporated pour batter into pan.
• Place on oven rack above water bath and bake for 30 minutes.
• After 30 minutes, check cake.  It can be baked up to 15 minutes more if necessary.
• Once cake is done, allow to cool in the pan for an hour before removing
• Be sure to peel off the parchment paper from the bottom
• Store in the fridge

COCONUT CREME
2 cans of full-fat coconut milk
Pure vanilla extract or 1 vanilla bean

• Chill coconut milk for at least 3 hours in the fridge
• Carefully open cans and scoop out the white solid off the top
• Add vanilla and whip either with electric beaters, in a food processor, or in a high-powered blender
• Spoon over cooled cake or serve with individual slices

*A note about this creme.....If it begins to separate, that means you mixed it too long.  You can fix this by continuing to mix at a high speed until it becomes combined again.  It will be watery.  Just stick it in the fridge and it will harden up in an hour or so.  It will still have the consistency of creme.


CASHEW CREME
1 cup of whole, raw cashews
water
pure vanilla extract
1 seeded medjool date to sweeten if desired

• Put the cashews, date, vanilla, and 1/4 cup of water in a food processor and let 'er rip for about 5 minutes
• If the creme isn't thick and "creamy" looking, add more water, a little at a time
• You can add more nuts if it seems too watery

                                          coconut creme                      cashew creme

                                                   cashew creme on top of coconut creme

Cashew Milk Ice Cream

This was a last minute thought the other day as I was craving ice cream. I had the cashews already soaking for milk and decided to make ice cream.

You can flavor this also. I put some cacao nibs in mine. You can add raw honey, fruit, other raw nuts. The possibilities are endless!

1 cup of raw cashews
2 cups of water

Soak the cashews in the water for about 3 hours.

Drain and give a quick rinse.

Put the cashews in a high powered blender with 2 cups of fresh water. Blend on medium high for 3 minutes.

Pour into ice cube trays and freeze.

Once frozen, soften at room temperature for a bit then put back into the blender and blend on high again until creamy.

Put into single serving sized containers and refreeze.

Let soften for a bit before eating.

Recovery Monster

I started making this after my workouts. I wanted to give my body a huge dose of protien.

2 cups of water (more if needed at the end)
1 tablespoon of organic, extra-virgin coconut oil
1 banana
1/2 of a Hass avocado
1/2 cup of blueberries
1 scoop of Garden of Life's Super Seed Beyond Fiber
1 level tablespoon of hemp powder (I use Bob’s Red Mill)
1 level tablespoon of ground flax or flax meal (I use Bob’s Red Mill)
1 level tablespoon of ground chia
1 level tablespoon of spirulina
1 level teaspoon of maca powder
1 level tablespoon of cacao nibs
1 tablespoon (about 5 full-sized halves) of walnuts
1 tablespoon (10 whole pieces) of raw almonds
1 tablespon of raw cashews
1 level tablespoon of raw hulled pumpkin seeds
1 level tablespoon of raw hulled sunflower seeds

Put everything in the blender and mix thoroughly. I will admit, this doesn’t taste fantastic but it wasn’t disgusting either. If you want to sweeten it, you can add a bit of raw honey.  This recipe makes enough for 2.  You can either share it with someone or you can store half for the next day.  The best way to store it would be to put half in the freezer in ice cube trays.  When they freeze, pop them out and put them in a freezer bag.  Lable it as one serving.  When you want to use it, throw them in the blender with some water!