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 ūüôā ) 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! ♥

Print Recipe
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: ‚ô•
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

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

No-Bake Peanut Butter Caramel Coconut Bars

June 6th, 2018 | no comments

Looking for a sweet and clean treat you can feel good about eating? No, I’m not talking about strawberries and blueberries…although you can feel good about eating those too!

Meet Peanut Butter Caramel Coconut Bars!

I found this recipe while surfing Pinterest and just knew I had to give it a try. Kudos to London Brazil (by the way…how cool is that name?!) from www.evolvingtable.com, for her Healthy No Bake Magic Bars–¬†which I renamed Peanut Butter Caramel Coconut Bars because it just makes my mouth water to say it! These bars are gluten, dairy, and grain-free and loaded with coconut goodness. The “caramel” glaze is made by combining dates, coconut oil, pure maple syrup, water, and sea salt in a food processor.¬†

Please note: Because these bars have added sugar (in the form of pure maple syrup) and contain natural sugar from dates, they should be treated more like a dessert, not a meal or “nutrition bar”. By the way, if you’re looking to slow the absorption of sugar in your bloodstream, it’s best to eat sweet treats like this after a meal versus an empty stomach and do so at least two to three hours before bed.¬†

Print Recipe
No-Bake Peanut Butter Caramel Coconut Bars
Enjoy one of these bars after dinner with a cup of hot tea and you will be in heaven. They have just enough sweet without going overboard. 1 Earthfood per serving: ‚ô•
Course Sweet Treats
Prep Time 20 minutes
Servings
servings
Ingredients
Peanut Butter Crust:
  • 1 1/2 cup almond flour
  • 1/2 cup fresh ground peanut butter
  • 2 tbsp. unrefined coconut oil, melted
  • 1/3 cup pure maple syrup
  • 3/4 cup shredded coconut, unsweetened
Caramel Glaze:
  • 1 tbsp. unrefined coconut oil, melted
  • 3/4 cup pitted dates, coarsely chopped
  • 1/4 cup water
  • 1 tbsp. pure maple syrup
  • 1 pinch Sea salt
  • 3 tbsp. cacao nibs Navitas brand
  • 3 tbsp. shredded coconut, unsweetened
Course Sweet Treats
Prep Time 20 minutes
Servings
servings
Ingredients
Peanut Butter Crust:
  • 1 1/2 cup almond flour
  • 1/2 cup fresh ground peanut butter
  • 2 tbsp. unrefined coconut oil, melted
  • 1/3 cup pure maple syrup
  • 3/4 cup shredded coconut, unsweetened
Caramel Glaze:
  • 1 tbsp. unrefined coconut oil, melted
  • 3/4 cup pitted dates, coarsely chopped
  • 1/4 cup water
  • 1 tbsp. pure maple syrup
  • 1 pinch Sea salt
  • 3 tbsp. cacao nibs Navitas brand
  • 3 tbsp. shredded coconut, unsweetened
Instructions
For the Peanut Butter Crust:
  1. In the bowl of a food processor, combine all of the peanut butter crust ingredients. Process for 2-3 minutes, or until mixture begins to hold together and form a ball.
  2. Press peanut butter crust into a parchment paper-lined 9 x 5 inch loaf pan. Refrigerate while preparing the caramel glaze.
For the Caramel Glaze:
  1. Place oil, dates, water, syrup and salt into the bowl of a food processor. Process for 2 minutes, stopping every 20-30 seconds to scrape the sides. You want the dates to be completely smooth and the glaze to have a caramel consistency.
  2. Spread the glaze over the peanut butter bars and sprinkle with cacao nibs and shredded coconut.
  3. Refrigerate bars for at least 1 hour before serving. Store in refrigerator or freezer.
Recipe Notes

Nutrition Facts per serving: Calories: 215; Total Fat: 16 grams; Saturated Fat: 7 grams; Sodium: 40 mg; Potassium: 70 mg; Total Carbohydrate: 17 grams; Dietary Fiber: 4 grams; Net Carbohydrates: 13 grams; Sugar: 11 grams (5 grams of added sugar); Protein: 5 grams

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Roasted Cabbage “Noodles”

November 22nd, 2017 | no comments

 

Cabbage (along with kale, broccoli, arugula, cauliflower, collard greens, and Brussels sprouts) is a cruciferous vegetable‚ÄĒa super powerful class of veggies that aids in boosting immune function, reducing inflammation, and balancing blood sugar. I make it a rule to get at least one hefty dose of cruciferous vegetables in my diet every day.¬†This recipe can help you do the same!

Originally a recipe for cabbage “steak”, the cabbage, once roasted, took on more of a¬† “noodle” shape. For me it’s total comfort food, with an aroma reminiscent of my grandma Eleanor’s stuffed cabbage baking in the oven.

Here are some of the many ways you can serve Roasted Cabbage “Noodles”:

  • As a side dish with salt and pepper
  • Folded in your omelet
  • With marinara or pesto sauce
  • Over salad
  • In a giant bowl all by itself!

PS: Roasted Cabbage “Noodles” taste great served cold the day after too!

Print Recipe
Roasted Cabbage "Noodles"
This slightly crunchy, plant-based, gluten and dairy free "noodle" pairs nicely with your favorite marinara or pesto sauce...or just eat a big bowl by itself! It's extra yummy with a few shakes of grated Parmesan cheese on top.
Servings
servings
Ingredients
  • 1 head green cabbage
  • 2-3 tbsp. unrefined coconut oil, melted Use refined coconut oil if you don't prefer a coconut flavor.
  • Sea salt and pepper to taste
Servings
servings
Ingredients
  • 1 head green cabbage
  • 2-3 tbsp. unrefined coconut oil, melted Use refined coconut oil if you don't prefer a coconut flavor.
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Remove outer layer and rinse the cabbage.
  2. Slice and remove stem. Then, with stem-side down, cut cabbage into 1-inch slices.
  3. Lay slices on two baking sheets and drizzle with melted coconut oil. Using clean hands, massage into cabbage to coat evenly. Sprinkle with sea salt and pepper to taste.
  4. Bake 30-40 minutes. Check at 20 minutes and continue baking until tender.
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!