Tiny Double Chocolate Birthday Cake + Pink Sprinkles

August 29th, 2018 | no comments

I love cake. Frosting? Even better! I felt inspired to make a tiny layered chocolate cake for my birthday and add some fun pink sprinkles too.

You know me- this isn’t some cake out of a box. Actually, it’s just as easy and, although it’s not a “healthy” cake, it’s quite an upgrade from your traditional cake loaded with crappy chemicals (that’s an industry term 🙂 ) and slathered with trans fat-laden frosting. 

The cake is made with almond flour and the frosting…well, I lied a little bit, the frosting is on the healthier side because it’s made with avocado, coconut oil and raw cacao powder, and sweetened with pure maple syrup. Shhh…don’t tell anyone. I swear they won’t know it used to be green. For the sprinkles, I just tossed about a half cup of unsweetened coconut flakes in the food processor with half of a strawberry and processed until the flakes turned pink. Then I let them sit out to dry for a bit. 

Happy birthday to me! 

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Tiny Double Chocolate Birthday Cake + Pink Sprinkles
I felt inspired to make a tiny layered chocolate cake for my birthday and add some fun pink sprinkles too. The cake is made with almond flour and the frosting made with avocado, coconut oil, raw cacao powder and pure maple syrup. 1 Earthfood per serving: ♥
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Chocolate Cake
  • 3 tbsp. grass fed butter Kerrygold
  • 2 tbsp. raw honey
  • 1/3 cup dark chocolate chips Equal Exchange Dark Chocolate Chips
  • 1/2 cup super-fine almond flour Bob's Red Mill
  • 1 organic, free-range egg, whisked
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. Sea salt
Chocolate Frosting
  • 1 ripe avocado, peeled and seeded
  • 1/4 cup raw cacao powder Navitas
  • 1/4 cup pure maple syrup
  • 1 tbsp. unrefined coconut oil, melted
  • 1/4 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
Pink Sprinkles
  • 1/2 cup organic, unsweetened coconut flakes Let's Do Organic Coconut Flakes
  • 1/2 medium fresh strawberry, stem removed
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Chocolate Cake
  • 3 tbsp. grass fed butter Kerrygold
  • 2 tbsp. raw honey
  • 1/3 cup dark chocolate chips Equal Exchange Dark Chocolate Chips
  • 1/2 cup super-fine almond flour Bob's Red Mill
  • 1 organic, free-range egg, whisked
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. Sea salt
Chocolate Frosting
  • 1 ripe avocado, peeled and seeded
  • 1/4 cup raw cacao powder Navitas
  • 1/4 cup pure maple syrup
  • 1 tbsp. unrefined coconut oil, melted
  • 1/4 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
Pink Sprinkles
  • 1/2 cup organic, unsweetened coconut flakes Let's Do Organic Coconut Flakes
  • 1/2 medium fresh strawberry, stem removed
Instructions
Chocolate Cake
  1. Preheat oven to 350 degrees. Lightly grease 2-four ounce ramekins with coconut oil.
  2. Place butter, honey, and chocolate chips in small microwave-safe bowl. Microwave for 45 seconds, then stir until smooth. Cool completely (you can place in refrigerator for 5-10 minutes to speed up the process).
  3. Add almond flour, egg, vanilla, and salt to cooled chocolate mixture and mix until combined. Spoon batter into prepared ramekins and place on a baking sheet. Bake for approximately 30 minutes or until toothpick inserted in the middle comes out clean. Cool completely and gently remove by turning ramekin upside down on a clean plate.
Chocolate Frosting
  1. Process avocado in food processor until smooth. Add remaining ingredients and blend again until smooth, stopping once or twice to scrape the sides with a spatula.
  2. Frost the top of one cake with a thick layer of frosting. Place remaining cake on top and frost the top and sides of entire cake. You will have about half leftover, so just store remaining frosting in refrigerator and have a spoonful here or there for a sweet treat.
Pink Sprinkles
  1. Add coconut flakes and strawberry to a food processor and process until flakes are pink. Sprinkle all over top and sides of frosted cake!
Recipe Notes

Nutrition Facts per serving: Calories: 400; Total Fat: 28 grams; Saturated Fat: 13 grams; Sodium: 175 mg; Potassium: 160 mg; Total Carbohydrate: 35 grams; Dietary Fiber: 6 grams; Net Carbohydrates: 29 grams; Sugar: 26 grams; Protein: 6 grams

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Savory Hot Breakfast Cereal (that’s not oatmeal)

May 3rd, 2018 | no comments

Are you bored with the same old tired bowl of oatmeal for breakfast? Looking to mix things up a bit? Then you are going to love this recipe. Rather than oatmeal, it incorporates I Heart Keenwah Toasted Quinoa Hot Cereal, a flaked quinoa that cook up in a mere minute and has the consistency of Cream of Wheat. 

I’ve found that when I make my hot cereal savory, it tends to have more staying power and hunger seems to stay away for at least a good four hours. Why savory? Because you can easily add protein-rich foods like eggs or chicken and creamy textures like butter and avocado. You can also sneak in a serving of vegetables by mixing in leftover roasted vegetables from last night’s dinner. (HINT: Always roast more vegetables than you will eat for dinner so you will have leftovers for your savory breakfast!) 

Quinoa is technically a seed, which makes this recipe grain and gluten-free!

Print Recipe
Savory Hot Breakfast Cereal (that's not oatmeal)
I prefer my hot cereal on the savory side by adding leftover roasted vegetables, diced avocado and hard boiled egg, sliced almonds, grass fed butter, sea salt and pepper. You could also substitute leftover chicken for the egg--it's just as yummy and filling! This recipe is grain and gluten free. 2 Earthfoods per serving: ♥♥
Course Breakfast
Prep Time 5 minutes
Cook Time 1 minute
Servings
serving
Ingredients
  • 1/4 cup I Heart Keenwah Toasted Quinoa Hot Cereal
  • 3/4 cup water
  • 1 tsp. grass fed butter Kerrygold or Organic Valley
  • 1/4 avocado, peeled and diced
  • 2 tbsp. sliced almonds Toast the almonds for extra flavor!
  • 1 organic free-range egg, hard boiled and diced
  • 1 cup leftover roasted vegetables, heated Broccoli, cauliflower, Brussels sprouts, sweet potatoes, and onions all taste amazing in savory cereal. Take your pick!
  • sea and pepper to taste
Course Breakfast
Prep Time 5 minutes
Cook Time 1 minute
Servings
serving
Ingredients
  • 1/4 cup I Heart Keenwah Toasted Quinoa Hot Cereal
  • 3/4 cup water
  • 1 tsp. grass fed butter Kerrygold or Organic Valley
  • 1/4 avocado, peeled and diced
  • 2 tbsp. sliced almonds Toast the almonds for extra flavor!
  • 1 organic free-range egg, hard boiled and diced
  • 1 cup leftover roasted vegetables, heated Broccoli, cauliflower, Brussels sprouts, sweet potatoes, and onions all taste amazing in savory cereal. Take your pick!
  • sea and pepper to taste
Instructions
  1. Place quinoa and water in a microwave-safe bowl, stir until combined. Heat in microwave on high for 60 seconds.
  2. Stir in butter, sea salt and pepper. Top with roasted vegetables, egg, almonds, and avocado. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 400Total Fat: 22 g; Saturated Fat: 4 g; Sodium: 525 mg; Potassium: 790 mg; Total Carbohydrate: 33 g; Dietary fiber: 12 g; Net Carbohydrates: 21 grams; Sugar:  3 g; Protein: 13 g

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