Raw chocolate cake

Hello everybody!

Today’s healthy dessert is this delicious healthy coconut chocolate cake.

If you love chocolate this recipe is perfect for you.

Ingredients for the crust

  • 1 cup almond flour
  • 1 cup pecans
  • 1/4 cup sweetener (swerve)
  • 4 tbsp coconut oil

Ingredients for the coconut filling

  • 2 cups raw cashews
  • 1/2 cup coconut oil
  • 2 tbs lemon juice
  • 5 tbs coconut butter melted
  • 1 tbs vanilla extract
  • 1/4 cup sweetener

For the chocolate layer you just add 1/2 cup of raw cocoa powder after you are done with the first layer

Directions:

  1. For the crust: In a food processor, process first the pecans than add the other ingredients
  2. Mix it till all ingredients are blended
  3. Press into a spring form cake tin and place in the fridge to set
  4. For the filling blend all ingredients (not the cocoa powder!!) till smooth and pour on top of the base
  5. Set it in the freezer till you make the chocolate layer
  6. Add the cocoa powder to the filling and place it on the top of the coconut layer
  7. Freeze it for 2 hrs and it’s ready to be served
  8. Decorate it with berries
  9. Enjoy!

P.s. place in the fridge before serving

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Coconut creme brûlée

facetune-3Hello dessert lover friends!

I am discovering that almost any dessert or food can be made healthy if we try our best. I love desserts, so I really try my best to make a healthy version of my favorite ones. Today I have for you a dairy free and sugar free creme brûlée, and believe me, it’s as good as the calorie bomb version of it.

facetune-4Ingredients:

  • 4 egg yolks
  • 1/2 cup of sweetener of your choice
  • 1 can of coconut milk (full fat version)
  • 3 tsp vanilla extract

Directions:

  1. Pre-heat oven to 325 degrees F.
  2. In a medium saucepan, combine only  the coconut cream from the can, you do not need the liquid!
  3. Stir in the vanilla extract and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, and let it cool down completely
  4.  Mix together the egg yolks and the sweetener using a hand mixer. Whisk until the yolks start to get a cream color
  5. While whisking, pour the coconut mixture into the egg mixture and stir it slowly.
  6. Place four small creme brûlée containers into a baking tray that is filled with hot water
  7. Bake in the oven for 40 minutes or so, the consistency has to be like a pudding
  8. When they are done, place them in the fridge for at least 2 hours
  9. If you wants the real thing, put 1 tbs of sweetener on the top and torch the top with a kitchen torch, till it’s golden, but you can skip this step and serv it instead with fruits and some fruit syrup
  10. Enjoy!

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