Cakes

Cakes

Upside-Down Spiced Maple Pear Sour Cream Cake

Home » Cakes » Upside-Down Spiced Maple Pear Sour Cream Cake Upside-Down Spiced Maple Pear Sour Cream Cake October 6, 2016 By Sarah 1 Comment Jump to Recipe Upside-Down Spiced Maple Pear Sour Cream Cake is sweetly aromatic, warmly spiced, and perfect for fall. If you’re looking for the perfect sweet treat to usher in fall, may I humbly suggest this cake. No, there are no apples or pumpkin in sight (sacrilegious, right?), but lovely pears are also in season right now and although they’re often overlooked, they’re the star of our show today. They deserve it. What I love most about pears is their understated elegance. Their sweet fruity, floral flavor that’s somehow reminiscent of vanilla. Their aroma, which can be likened to the nectar of the gods. Their shape, which is sloping and graceful, like a swan. And the fact that even though they’re every bit as versatile as apples, they aren’t nearly as in-your-face as apples, constantly vying for your attention (and I have to admit, I nearly always give into the allure of the apple – they’re one of my absolute favorite fruits! But pears deserve a bit of attention too).   Pears are quiet, shy. They’re patiently waiting for you to meander by and pick one up to inhale its aroma, remember its lovely flavor, and buy a bag, imagining the possibilities. Well, friends, this cake only uses a single pear, yet manages to showcase its lovely flavor. The sweet complexity of maple syrup is the perfect sweetener for this cake. A touch of warm spice compliments pear the same way it does apple or pumpkin. A touch of sour cream adds richness and density. All in all, it really is a beautiful fall cake. What’s your favorite fall fruit? Upside-Down Spiced Maple Pear Sour Cream Cake PRINT RECIPE PIN RECIPE Upside-Down Spiced Maple Pear Sour Cream Cake is sweetly aromatic, warmly spiced, and perfect for fall.     Ingredients        Pear Topping:   1 medium pear, quartered, cored, and thinly sliced (I used a red pear) 1 tablespoon grass-fed clarified butter (ghee) 2 tablespoons maple syrup ½ teaspoon fresh lemon juice 1 pinch sea salt    Cake:   1 cup (115 g) almond flour ¼ cup (30 g) tapioca flour 2 tablespoons flaxseed meal 1 teaspoon pumpkin pie spice mix ¼ teaspoon sea salt ⅛ teaspoon baking soda 4 tablespoons (57 g) grass-fed clarified butter (ghee), melted and cooled slightly 4 tablespoons (60 g) sour cream ¼ cup (60 ml) maple syrup 1 large egg 1 teaspoon pure vanilla extract         Instructions   Preheat the oven to 350F. Add all ingredients for the pear topping to an 8-inch nonstick skillet over medium heat. Cook (uncovered) until the pears are soft and syrupy, about 10 minutes, stirring occasionally. Spread the pears out in an even layer in the bottom of the skillet and set aside to cool slightly. Once the pan is cooled, lightly grease the sides with a little bit of additional ghee. For the cake, whisk together the almond flour, tapioca flour, flaxseed meal, pumpkin pie spice mix, sea salt, and baking soda in a large bowl. Whisk together the ghee, sour cream, maple syrup, egg, and vanilla in a small bowl. Stir the wet ingredients into the dry half at a time, being careful not to overmix. Once mixed, immediately pour the batter out onto the pears and spread it out. Let it sit for 3 minutes (it will thicken). Bake until a wooden pick inserted in the center comes out clean, about 20 to 25 minutes. Cool completely and then run a knife along the outside of the skillet. Invert the cake onto a platter and serve.             Nutrition   Serving Size: 1 piece Calories: 235 Sugar: 12 Sodium: 344 Fat: 17 Saturated Fat: 6 Trans Fat: 0 Carbohydrates: 21 Fiber: 3 Protein: 7 Cholesterol: 65 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Super Thick Decadent Double Chocolate Milkshake Hot Buttered Roasted Pears with Vanilla and Black Pepper »     Trackbacks   […] Upside-Down Spiced Maple Pear      Blueberry Coffee Cake Recipe – An Edible Mosaic™ says:                                      April 7, 2020 at 2:01 pm  Sour Cream Cake […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Molten Chocolate Lava Cakes for Two

Home » Cakes » Molten Chocolate Lava Cakes for Two Molten Chocolate Lava Cakes for Two May 21, 2015 By Sarah 2 Comments Jump to Recipe A note to men everywhere: no matter what a girl says she wants in life, chocolate is always on the list. And it’s usually up there pretty high, especially if it’s gooey, melted chocolate. Ladies, maybe it’s been one of those days for you…or maybe it’s that time of month (girls, you know we get legit cravings)…or maybe it’s just a Thursday evening. Whatever the occasion or reason behind your chocolate cravings, this little gem of a recipe is not to be missed. The outside of these cakes are dense and brownie-like and the centers are rich and spoonably gooey. It’s everything we love about molten lava cake, but with a bit healthier ingredients swapped in for things like white flour and white sugar. I want to mention, I prefer the mellower flavor of almond butter over peanut butter here, but peanut butter will also work (actually, any unsweetened creamy nut butter should be ok, so feel free to go as crazy as you like). For as decadent and impressive as this dessert is, it is so easy to make. Give me 15 minutes and I’ll give you insanely yummy grain-free, gluten-free Molten Chocolate Lava Cake…and the perfect way to satiate your most indulgent chocolate cravings. Now, even though this recipe is more nutritious and uses less processed ingredients than your average lava cake, it is a bit higher in fat and calories than many other recipes on this site…so I recommend saving this one for special occasions. It’s worth the splurge once in a while though. 😉 Molten Chocolate Lava Cakes for Two PRINT RECIPE PIN RECIPE The outside of these cakes are dense and brownie-like and the centers are rich and spoonably gooey.     Ingredients 3 oz (85 g; about ⅔ cup chopped) bittersweet chocolate, chopped (I use between 65-72% cacao; note that the flavor will be a bit more bitter/intense the darker you use) 2 tablespoons grass-fed butter (or ghee or coconut oil), plus a little more for greasing the dishes 2 tablespoons unsweetened creamy almond butter 4 tablespoons coconut sugar 1 large egg ½ teaspoon pure vanilla extract ⅛ teaspoon instant espresso powder 1 pinch fine salt         Instructions Preheat the oven to 400F; grease 2 (6 oz) ramekins with butter. Melt the chocolate in the microwave or double boiler. Stir in the butter until melted, and then stir in the almond butter until combined. Whisk in the coconut sugar, egg, vanilla, espresso powder, and salt. Pour the batter into the 2 prepared ramekins and bake until the cakes are set along the outside, but are still a little wobbly in the center, about 9 to 11 minutes. Cool a couple minutes and then serve while still warm so they’re gooey in the center. (Note that these cakes tend to sink in the center after cooling for a couple minutes; this is normal because the center is molten!)             Nutrition Serving Size: 1 cake  Calories: 518  Sugar: 30  Sodium: 108  Fat: 43  Saturated Fat: 21 Trans Fat: 0 Carbohydrates: 41  Fiber: 5 Protein: 9 Cholesterol: 148 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 5-Ingredient Skinny Mocha Frappuccino {Starbucks Copycat} Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt »     Trackbacks […] Molten                         10+ Chocolatey Valentine’s Day Desserts For You and Your Sweetie says:                       February 8, 2016 at 9:01 am Chocolate Lava Cakes for Two […] Reply […] Molten               Yellow Cupcakes with Chocolate Frosting for Two – An Edible Mosaic™ says:                                    December 22, 2019 at 7:12 pm  Chocolate Lava Cakes for Two […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Mocha Coconut Flax Cake with Mocha Coconut Frosting

Home » Cakes » Mocha Coconut Flax Cake with Mocha Coconut Frosting Mocha Coconut Flax Cake with Mocha Coconut Frosting February 26, 2015 By Sarah 5 Comments Jump to Recipe Like anything else, each season poses different challenges for food blogging. Take winter, for instance. Days are shorter so if you’re shooting with natural light (which I always am), your time behind the camera is limited. But on the flip side, for the short duration that it’s available, winter’s muted elusive light is absolutely lovely for shooting. Another winter issue is the fact that when it’s this cold outside, the only thing I want to make inside is comfort food. Soups, stews, casseroles…and baked goods of any/every kind. Comfort food is only half the perk of baking during winter though; it also helps heat up the house (I just can’t seem to warm up lately), filling it with the lovely aroma of sweet treats. Win-win. This Mocha Coconut Flax Cake with Mocha Coconut Frosting is a really tasty treat to have in your recipe stash. Mocha Coconut Flax Cake with Mocha Coconut Frosting PRINT RECIPE PIN RECIPE This mocha-flavored grain-free cake is similar to pound cake in texture; with chocolate pieces interspersed throughout and creamy frosting on top, it really is the perfect healthy indulgence when you’re craving something sweet!     Ingredients    Mocha Coconut Flax Cake: Ghee or coconut oil, to grease the pan 4 large eggs, lightly beaten ⅔ cup (160 ml) pure maple syrup ⅓ cup (80 ml) light olive oil 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water ½ cup (115 g) coconut flour, sifted ½ cup (65 g) flaxseed meal 1 teaspoon baking soda ½ teaspoon salt 2 oz (55 g) bittersweet chocolate, chopped   Mocha Coconut Frosting: 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk, chilled in the fridge overnight ½ tablespoon unsweetened natural cocoa powder ¾ teaspoon pure vanilla extract ½ packet (about ¼ teaspoon) powdered stevia (more or less to taste) ½ teaspoon espresso powder dissolved in ½ teaspoon warm water 1 small pinch sea salt   Other: Grated dark chocolate, for garnish (optional)         Instructions Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper so that it hangs over all 4 sides, and grease the paper with ghee or coconut oil. Whisk together the eggs, maple syrup, oil, vanilla, vinegar, and dissolved espresso. Sift in the coconut flour, and then stir in the flaxseed meal, baking soda, salt, and chopped chocolate. Immediately pour the batter into the prepared pan and let it sit for 2 minutes (the batter will thicken). Bake at 350F for 30 minutes, then turn the heat down to 325F and bake until a toothpick inserted in the center comes out clean, about 10 to 15 minutes more. When the cake is done, let it cool in the pan for 15 minutes, then use the parchment paper to lift it out of the pan and let it finish cooling completely on a wire rack before frosting. For the frosting, once the coconut milk has chilled overnight, open the can from the bottom and drain off the thin, watery liquid. Scoop the waxy portion into a bowl and beat with a handheld electric mixer until smooth. Add all remaining ingredients and beat again until smooth. Frost the cake once cooled, and garnish with grated chocolate if desired. Keep the cake chilled until serving, and store any leftovers in the fridge up to 3 days.     Nutrition Serving Size: 1/10 of cake Calories: 327 Sugar: 17 Sodium: 305 Fat: 22 Saturated Fat: 12 Trans Fat: 0 Carbohydrates: 26 Fiber: 5 Protein: 6 Cholesterol: 70 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Chewy Coconut Cookies 5-Ingredient Cinnamon Almond Chai Latte »     Comments Jasmin                                                                                    February 27, 2015 at 10:14 am When I first saw the photo, I thought that it must have lots of sugar… How wrong I was… Lovely cake, and since its very cold here too, I’ll surely try it these days… Reply Polly                                                                                February 27, 2015 at 3:34 pm Love that the carbs are not too high and the five grams of fiber which nerds 21 carbs. This looks very delicious and I will make it this weekend for our families’dessert on Sunday. Thank you!! Reply Alexa [fooduzzi.com]                                                          May 14, 2015 at 3:37 pm Yum! A flax cake is such a great idea! It looks like the cake itself has such a nice texture – I can’t wait to try this one out! Pinned! Reply faith                                                                                    July 27, 2015 at 6:07 pm Charlie, I coconut oil instead of light olive oil would work fine, just be sure to melt the coconut oil first. It may lend a slightly stronger coconut flavor to the cake, which I think would be lovely. Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a

Cakes

Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache

Home » Cakes » Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache September 17, 2015 By Sarah 4 Comments Jump to Recipe This Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache will satisfy your darkest chocolate dreams. ou know what I love? Dark chocolate. But you know what I love even more than dark chocolate? Dark chocolate paired with some kind of fruit or berries. (Lindt’s Black Currant Dark Chocolate is a serious favorite and so are the Kirkland Dark Chocolate Covered Super Fruits at Costco…in fact, I recently had to cut myself off from both because we were getting a little too friendly if you know what I mean.) The cake is fudgy and deeply chocolaty, accentuated with fruity notes. The luscious ganache is none other than my recipe for 5-Minute Classic Chocolate Avocado Mousse, which spreads beautifully just like ganache. In a word, it’s divine. My birthday is coming up in less than two weeks and this is the cake I’ll be celebrating with. Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache PRINT RECIPE PIN RECIPE This Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache will satisfy your darkest chocolate dreams.     Ingredients   Fudgy Blueberry-Orange Chocolate Cake: 1 cup (150 g) fresh blueberries, divided 2 large eggs ½ cup (75 g) coconut sugar ¼ cup (60 ml) plain, unsweetened almond “milk” 3 tablespoons avocado oil or light olive oil, plus more to grease the cake pan (I use Chosen Foods Avocado Oil) 1 ½ teaspoons pure vanilla extract 1 ¼ teaspoons orange zest 1 cup (115 g) almond meal ¼ cup (20 g) natural unsweetened cocoa powder 2 tablespoons arrowroot starch 2 tablespoons tapioca starch ¾ teaspoon baking powder ¼ teaspoon salt  Dark Chocolate Avocado Ganache: 1 medium-large ripe Hass avocado ⅓ cup (30 g) unsweetened natural cocoa powder 4 tablespoons pure maple syrup ¼ teaspoon pure vanilla extract ¼ teaspoon instant espresso powder, dissolved in ½ teaspoon warm water 1 pinch sea salt           Instructions For the cake, preheat the oven to 350F; brush the inside of a 6-inch round cake pan with oil and line the bottom with parchment paper. Puree ¾ cup blueberries in a blender or food processor. Pulse in the eggs, coconut sugar, almond “milk”, oil, vanilla extract, and orange zest until combined. Add the almond meal, cocoa powder, arrowroot starch, tapioca starch, baking powder, and salt and pulse until combined. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 28 to 32 minutes. Cool in the pan for 15 minutes, then run a knife along the outside of the cake. Remove the cake from the pan and let it finish cooling on a wire rack. Once the cake is cooled, make the ganache. To do so, add all ingredients to a blender or food processor and puree until smooth, stopping to scrape down the sides as necessary. Frost the cake with the ganache, and sprinkle the remaining ¼ cup blueberries on top. (I also sprinkled some Valrhona Dark Chocolate Pearls on top, but that’s totally optional, and I didn’t include it when I calculated the nutritional information for this recipe.) Store any leftovers wrapped in the fridge for up to 2 days.     Nutrition   Serving Size: 1 slice, ⅛ of cake Calories: 274 Sugar: 18 Sodium: 386 Fat: 17          Saturated Fat: 2 Trans Fat: 0 Carbohydrates: 30 Fiber: 5 Protein: 9 Cholesterol: 47 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Classic Banana Nut Muffins The Best Pumpkin Spice Mug Cake for One »       Trackbacks   Healthier Valentine’s Treats For Your Sweet says: February 11, 2016 at 1:01 pm […] Fudgy Blueberry Orange Chocolate Cake – Healthy Sweet Eats […] Reply Fudgsicles (aka Chocolate Popsicles) – Healthy Sweet Eats says: July 29, 2019 at 4:07 pm […] Fudgy Blueberry-Orange Chocolate Cake with with Dark Chocolate Avocado Ganache […] Reply Baked Chocolate Custard Tarts – Healthy Sweet Eats says: December 8, 2019 at 12:43 pm […] I get creative and dream up chocolate indulgences to make a little healthier with avocado (like my Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache and 5-Minute Classic Chocolate Avocado […] Reply Chocolate Covered Cherries Recipe – Healthy Sweet Eats says: February 27, 2020 at 4:03 am […] Fudgy Blueberry Orange Chocolate Cake with Dark Chocolate Avocado Ganache […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

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Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe)

Home » Cakes » Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) September 6, 2018 By Sarah 2 Comments Jump to Recipe This Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) is a fun twist on a classic candy: the turtle! My inspiration for this cake was turtle candy, which is pecans and caramel dipped in chocolate. This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy or spongy. On top of the cake I added a layer of vegan caramel made from dates and a couple other common ingredients. I made a quick chocolate ganache layer using cacao butter as the base for topping the caramel, but if you’re pressed for time you could melt a chocolate bar and use that instead. Additionally, a sprinkling of pecans adds crunch and nutty flavor. Flourless Chocolate Cake   A classic flourless chocolate cake doesn’t contain flour or a leavening agent (except eggs), and is more like a dense baked chocolate custard. As it bakes, the cake develops a crisp outer layer, while the inside stays gooey and moist. However, this Flourless Chocolate Cake with Caramel and Chocolate Ganache isn’t a classic flourless chocolate cake. I use almond flour, as well as tapioca and arrowroot starch to a get a more traditional cake-like texture, instead of a very dense, moist, and rich end product. Are Flourless Cakes Gluten Free?   A classic flourless cake is typically gluten free; however, all flourless cakes aren’t necessarily gluten free, for a variety of reasons. Firstly, they may have cross-contaminated ingredients. For example, oats that were processed in a facility that also processes products with gluten. Additionally, a flourless cake may contain crushed or ground cookies or another ingredient that contains gluten, even though the recipe itself doesn’t contain gluten. As a result, if you need to make sure that a flourless cake is gluten free because of an allergy, it’s best to make sure that all the ingredients going in it are gluten free. All the components of this flourless chocolate cake recipe are gluten free; however, double check that all the ingredients you’re using were processed in a facility that certifies their products aren’t exposed to cross-contamination. Ingredients in This Flourless Chocolate Cake Recipe: Coconut sugar Avocado oil Pure vanilla extract Almond flour Natural unsweetened cocoa powder Arrowroot starch Tapioca flour Medjool dates Cacao butter Maple syrup Do You Need to Refrigerate a Flourless Chocolate Cake?   When I’m storing a classic flourless chocolate cake, I typically cover it with plastic wrap and store it in the fridge. Then I let the cake sit at room temperature for about an hour before serving. For this particular flourless chocolate cake, I recommend storing it wrapped in the fridge because the chocolate ganache has a tendency to melt at room temperature, and then letting it sit at room temperature for 15 minutes before serving. It will stay fresh for about five days stored this way. Dates Dates are originally from the Middle East and they grow in clusters on trees called date palms. A couple of my favorite varieties that are more widely available are Medjool and Deglet Nour, which are both brown and wrinkly, although Deglet Nour are typically a slightly lighter shade of brown and a bit less wrinkly than Medjool. When I lived in the Middle East I had a particular variety of date that is plump and light beige in color, and eaten fresh off the stem once they turn soft. What do Dates Taste Like? Dates are a very sweet fruit with complex flavor notes of caramel and molasses. Because of this, I like using dates as a natural sweetener in things like my sweet and spicy date vinaigrette, almond + joy smoothie, date and walnut paleo crispbread, and portable little energy bites, like my coconut walnut date bites. Vegan Caramel Because of dates’ caramel-like color, sweet flavor, and natural caramel flavor notes, vegan-friendly caramel sauce is commonly made with dates. Vegan caramel is as easy as pureeing dates with hot water to make a paste. To create a balanced flavor profile, I also add a touch of vanilla, apple cider vinegar, and sea salt. How to Make Date Caramel Date caramel, which is also sometimes called vegan caramel, is easy to make with a blender or food processor. Simply blend pitted dates and hot water until smooth. The ratio of dates to water will vary slightly based on the type of dates you’re using and how old (dry) they are. For a thick, spreadable caramel-like sauce, I typically use a ratio of 2:1 dates to caramel. More Paleo Cake Recipes: Chocolate Cupcakes for Two with Fluffy Tahini Frosting from Healthy Sweet Eats Paleo Pumpkin Cake with Maple Cream Frosting from Texanerin Flourless Sweet Potato Chocolate Cake from The Big Man’s World Lemon-Vanilla Almond Cake (Paleo) from An Edible Mosaic Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) PRINT RECIPE PIN RECIPE This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy. Topped with a layer of date caramel, chocolate ganache, and a sprinkling of pecans, it tastes like turtle candy.     Ingredients   Paleo Chocolate Cake: 2 large eggs ½ cup (75 g) coconut sugar ¼ cup (60 ml) plain, unsweetened almond milk 3 tablespoons avocado oil or light olive oil, plus more to grease the cake pan 1 ½ teaspoons pure vanilla extract 1 cup (115 g) almond flour ¼ cup (20 g) natural unsweetened cocoa powder 2 tablespoons arrowroot starch 2 tablespoons tapioca flour ¾ teaspoon baking powder ¼ teaspoon salt   Caramel Layer: 1 cup/185g Medjool dates (about 10 dates), pitted ½ cup (120 ml) boiling water ½ teaspoon pure vanilla extract ⅛ teaspoon apple cider vinegar 1 pinch sea salt   Chocolate Ganache: 2 oz (57 g) cacao butter 3 tablespoons unsalted butter 3 tablespoons pure maple syrup 3 tablespoons unsweetened cocoa powder ½ teaspoon pure vanilla extract

Cakes

Dark Chocolate Mousse Cake

Home » Cakes » Dark Chocolate Mousse Cake Dark Chocolate Mousse Cake April 2, 2015 By Sarah 5 Comments Jump to Recipe This rich Dark Chocolate Mousse Cake is sure to satisfy your most intense chocolate cravings! If you like deep, dark chocolate this dessert is for you. A hint of vanilla and coffee lace it with subtle flavor nuances, and its texture is like soft and velvety like mousse. It literally melts in your mouth. I keep the portions small and cut this into 16 pieces because even just a little piece will satisfy a sweet tooth. When I serve it smaller like this, I like to serve it with a dollop of coconut “whipped cream” on top for a little extra decadence. Leftovers keep well in the fridge for up to five days, and like cheesecake, the flavor of this mousse cake is even better after the first day. I know it’s hot outside, but if you’re brave enough to turn on your oven (or if you have central air conditioning or get a cooler day…or if you like to bake at night in the summer!), give this a try. It’s wonderful served chilled, making it a lovely summer-friendly dessert. Dark Chocolate Mousse Cake PRINT RECIPE PIN RECIPE A small piece of this rich, velvety mousse cake will satisfy your deepest chocolate cravings!     Ingredients 3 ½ oz/100 g (about 5 medium) Medjool dates, pitted and coarsely chopped ½ cup (120 ml) boiling water 3 ½ oz (100 g) bittersweet chocolate (I use between 65-72% cacao; note that the flavor will be a bit more bitter/intense the darker you use) ¼ cup (60 ml) canned unsweetened, full-fat coconut milk, stirred before measuring 4 tablespoons unsalted grass-fed butter, at room temperature 1 teaspoon pure vanilla extract 3 large eggs 4 tablespoons (20 g) unsweetened cocoa powder, plus more for garnish 4 tablespoons (28 g) almond meal 1 teaspoon powdered stevia, which is equivalent to about 2 packets (see Note) ½ teaspoon instant espresso powder ¼ teaspoon sea salt ¼ teaspoon baking powder    Optional Garnishes: Coconut “whipped cream” Unsweetened cocoa powder         Instructions Preheat the oven to 375F; line a 8 by 8-inch baking dish with parchment paper so that it hangs over the sides (so you can easily pull the cake out later). Add the dates and water to a food processor or blender, put the lid on, and let the dates soak for 5 minutes. Meanwhile, melt the chocolate and coconut milk together in a double boiler or in the microwave. Puree the dates and water until smooth, and then add the melted chocolate mixture and pulse a couple times to combine. Add the butter and vanilla and process until smooth. Cool a couple minutes until it’s just lukewarm, and then process in the eggs. Add the cocoa powder, almond meal, stevia, espresso powder, salt, and baking powder and pulse to combine, scraping down the sides as necessary and being careful not to over-mix. Pour the batter into the prepared dish and bake until a toothpick inserted into the center comes out moist with a couple crumbs, about 20 minutes. Do not overbake. Cool to room temperature and then refrigerate until well chilled before cutting and serving. Store leftovers wrapped in the fridge for up to 5 days.             Nutrition Serving Size: 1 pieces Calories: 131 Sugar: 7 Sodium: 160  Fat: 9  Saturated Fat: 5  Trans Fat: 0  Carbohydrates: 11  Fiber: 2 Protein: 2 Cholesterol: 48 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « 3-Ingredient Vanilla Peach Popsicles Mini Frozen Peach Coconut Cream Pie with Almond Crust » Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Chocolate Peanut Butter Tiramisu

Home » Cakes » Chocolate Peanut Butter Tiramisu Chocolate Peanut Butter Tiramisu April 9, 2015 By Sarah 3 Comments Jump to Recipe Coffee and chocolate is one of my all-time favorite flavor combos; add peanut butter to the mix and there is absolutely no way I can resist. This recipe came about one day when I had half a batch of a couple different things on hand (my Maple Cinnamon Peanut Butter Blondies and my Chocolate Custard), and wanted a way to use up everything all in one shot. For some reason, Tiramisu popped into my head and I suddenly couldn’t stop thinking about it. When I get like that with a craving, there’s nothing else for it: I need my fix. This was the perfect remedy. My Chocolate Peanut Butter Tiramisu is a fun twist on a classic favorite. It’s enough of a switch up to keep this dish fun, but not so much that you probably couldn’t guess what it is if you taste it (at least, that’s assuming you’re familiar with Tiramisu). This dish feels totally decadent even though it’s really pretty good for you. My Maple Cinnamon Peanut Butter Blondies are grain-free and gluten-free, and so is this Tiramisu. What I love most is that this treat isn’t cloyingly sweet, and it’s pretty impressive for a special occasion dessert. As if it weren’t completely luscious enough on its own (which it is!), I topped mine with a dollop of whipped cream and a sprinkle of cocoa powder. This gilding of the lily is totally optional though. And FYI, this is an easy recipe to double; if you do, use two loaf pans to make it. Chocolate Peanut Butter Tiramisu PRINT RECIPE PIN RECIPE Peanut butter blondies are layered with chocolate custard and peanut butter-flavored coconut “whipped cream” for a gluten-free, grain-free, and naturally-sweetened dessert that’s easy to whip up, but impressive enough for a special occasion.     Ingredients 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk 3 tablespoons natural or old-fashioned creamy peanut butter (no sugar added) ½ teaspoon powdered stevia, which is equivalent to about 1 packet (see Note) ½ batch Maple Cinnamon Peanut Butter Blondies (6 blondies) 2 tablespoons strong hot coffee with ½ teaspoon coconut sugar dissolved in it ½ batch Chocolate Custard (1 cup)         Instructions Refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. Beat in the peanut butter and stevia. Cut each blondie in half so they’re half as thick. Line the bottom of a rectangular loaf pan (5 ½-inches wide by 7 ½-inches long) with 1 layer of the thin blondies that have been trimmed to fit inside the dish. Brush a little of the coffee mixture onto the blondies. Spread ½ of the whipped peanut butter/coconut mixture on top, and then spread on ½ of the chocolate custard. Top with another layer of the thin blondies and brush with a little of the coffee mixture. Spread on the remaining ½ of the whipped peanut butter/coconut mixture on top, and then spread on the remaining ½ of the chocolate custard. Cover and refrigerate at least 2 hours so the tiramisu can set; serve chilled.    Nutrition    Serving Size: 1/10 of recipe  Calories: 230  Sugar: 4  Sodium: 30  Fat: 20         Saturated Fat: 17  Trans Fat: 0  Carbohydrates: 9  Fiber: 2  Protein: 3           Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! «Almond Joy Bites Hazelnut-Almond Chocolate Chunk Cookie Balls »     Comments Julie | This Gal Cooks                                                             April 11, 2015 at 12:16 am I’d totally take this tiramisu over any other tiramisu because PEANUT BUTTER! Reply Thalia @ butter and brioche                                                      April 14, 2015 at 9:06 pm I’ve never had a tiramisu flavoured by peanut butter before.. but it seems like such a delicious combination that I have to try it! Reply          Trackbacks Chocolate Peanut Butter Chia Pudding (Healthy Peanut Butter Pie!) says:September 10, 2018 at 9:00 am […] Chocolate Peanut Butter Tiramisu from Healthy Sweet Eats […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating ☆ ☆ ☆ ☆ ★ Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Cherry Cobbler Cheesecake Bars

Home » Cheesecakes » Cherry Cobbler Cheesecake Bars Cherry Cobbler Cheesecake Bars April 2, 2015 By Sarah 5 Comments Jump to Recipe Cherry Cobbler Cheesecake Bars are a celebration of sweet summer cherries! Cheesecake filling and nutty crust take cherry cobbler to a whole new level. Do you remember my Blueberry Almond Streusel Bars? They’re probably one of my top five favorite recipes on this site, and they’re in the rotation of things I regularly make (which is saying a lot! As a food blogger, it’s rare that even a favorite recipe gets made frequently because we’re always looking for new blog content). Suffice to say, if you haven’t made them yet, I highly recommend remedying that. 😉 Those beautiful blueberry bars served as the inspiration for this recipe. Cherries become the star here, and with the addition of cheesecake, this treat is definitely next-level delicious. Whip up a batch to keep in the fridge for weekday breakfasts or afternoon snacks, and these are also the perfect thing to bring to a summer picnic, potluck, or bbq. Because of the addition of cheese, these bars are no longer paleo, but they’re still primal. (To keep them paleo, just omit the cheesecake layer.) I used my homemade Cherry Pie Filling to make these bars, but you can go with whatever cherry pie filling you like! I have a few different treats up my sleeve, but these Almond Joy Bites are always a winner. They’re subtly sweet, nutty with the flavors of almond and coconut, and topped off with chocolate, they satisfy just like regular candy…but with a whole lot more nourishment for your body. How do you handle temptation foods on holidays? Cherry Cobbler Cheesecake Bars PRINT RECIPE PIN RECIPE Cherry Cobbler Cheesecake Bars are a celebration of sweet summer cherries! Cheesecake filling and nutty crust take cherry cobbler to a whole new level.     Ingredients      Top/Bottom Crust: 1 ½ cups (6 oz/170 g) almond meal 2 tablespoons honey 1 ½ tablespoons clarified butter (ghee), melted 1 tablespoon coconut oil, melted ¼ teaspoon sea salt 1 teaspoon pure vanilla extract ¼ cup whole, raw walnuts (top only)      Cheese Filling: 4 oz (115 g) cream cheese, softened slightly 1 large egg white ¼ teaspoon pure vanilla extract ¼ teaspoon pure almond extract      Other: 1 cup cherry pie filling (homemade or store-bought)         Instructions Preheat the oven to 350F; line an 8 ½ by 4 ½-inch loaf pan with parchment paper so it hangs over all 4 sides. For the top/bottom crust, pulse together all ingredients except the walnuts in a food processor. Firmly press ⅔ of this into the prepared dish and bake until starting to turn light golden along the outside, about 12 minutes. Once par-baked, poke a few holes in the bottom. Pulse the walnuts into the remaining ⅓ of the crust mixture until they’re coarsely chopped. For the cheese filling, beat together all ingredients in a large bowl. Once the crust is par-baked, spread the cheese filling on top and bake 8 minutes. Spread the cherry filling on top of the par-baked cheesecake, and sprinkle on the remaining crust mixture. Bake until golden, about 20 minutes. Cool to room temperature, then refrigerate 2 hours. Serve, and store any leftovers covered in the fridge for up to 3 days.    Nutrition Serving Size: ⅛ of recipe  Calories: 273  Sugar: 15  Sodium: 373  Fat: 18  Saturated Fat: 6  Trans Fat: 0  Carbohydrates: 21  Fiber: 3  Protein: 6  Cholesterol: 15 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Cherry Pie Filling Soft and Chewy Spiced Zucchini Cookies »     Comments Nancy | The Bitter Side of Sweet                                    July 21, 2016 at 10:25 am I love THIS! It looks so delicious! I am going to make it for my hubby! Reply Heather                                                                  October 29, 2019 at 4:34 pm Instead of cherry pie filling can I use defrosted frozen cherries? Reply faith                                                                   October 31, 2019 at 10:08 pm Heather, I haven’t tried this recipe using defrosted frozen cherries, but I don’t know if it would work well because cherry filling is thicker. But you can definitely use frozen cherries to make my homemade pie filling if you want! Here’s the recipe if you’re interested: https://healthysweeteats.com/cherry-pie-filling/ Reply        Trackbacks 10+ Perfect Desserts for the 4th of July (Or Any Summer Party!) – An Edible Mosaic™ says:July 2, 2018 at 9:00 am […] Cherry Cobbler Cheesecake Bars […] Reply Healthy Cherry Garcia Ice Cream Recipe (No Ice Cream Maker) says:August 27, 2018 at 9:01 am […] Cherry Cobbler Cheesecake Bars from Healthy Sweet Eats […] Reply Gluten Free Date Bars with Almonds and Oats (Vegan) says:December 18, 2019 at 6:45 pm […] Cherry Cobbler Cheesecake Bars […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Carrot Cake Snack Cake

Home » Cakes » Carrot Cake Snack Cake Carrot Cake Snack Cake April 7, 2016 By Sarah 3 Comments Jump to Recipe This Carrot Cake Snack Cake is healthy enough for breakfast – really! It’s aromatic with warm spices and just sweet enough to satisfy a craving. Not long ago my mom came to Virginia for a visit. It was during the same month as her birthday and being the traditionalist that I am, cake was in order. Particularly, of the carrot variety, because that’s her favorite. I whipped this cake up with breakfast in mind, but it’s delicious enough for dessert as well. It’s aromatic with warm spices and just sweet enough to satisfy a craving. I used a full cup of shredded carrot, which is the maximum amount I’d go with here (it was very carrot-y! Which isn’t a bad thing as far as flavor goes, and it’s definitely a good thing when it comes to getting in more veggies). A little bit of walnuts on top add great crunch and flavor, but pecans or almonds would also be good (or skip the nuts if they’re not your thing). What’s your favorite kind of cake? Carrot Cake Snack Cake PRINT RECIPE PIN RECIPE This Carrot Cake Snack Cake is healthy enough for breakfast – really! It’s aromatic with warm spices and just sweet enough to satisfy a craving.     Ingredients       2 large eggs, yolks and whites separated ⅛ teaspoon cream of tartar ½ cup (75 g) coconut sugar 4 tablespoons plain, unsweetened almond “milk” 3 tablespoons avocado oil (or other neutral-flavored oil) 2 teaspoons pure vanilla extract 1 cup (115 g) almond flour ½ cup (60 g) tapioca flour 4 tablespoons flaxseed meal 1 teaspoon ground cinnamon ¾ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon ground nutmeg 2 medium carrots, shredded (about 1 cup) 2 tablespoons walnuts, chopped         Instructions   Preheat the oven to 325F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides. Use a handheld electric mixer to beat the egg whites in a medium bowl until foamy. Add the cream of tartar and continue beating until they form stiff peaks, being careful not to over-beat. Set aside. Beat the egg yolks, coconut sugar, milk, oil, and vanilla together in a large bowl. Stir in the almond flour, tapioca flour, flaxseed meal, cinnamon, baking powder, salt, and nutmeg. Use a rubber spatula to fold the egg whites into the batter ⅓ at a time, being careful not to over-mix (a few streaks of egg white are fine). Fold in the carrot. Pour the batter into the prepared tray), and sprinkle the walnut on top. Bake until a toothpick inserted inside comes out clean, about 30 to 35 minutes. Cool the cake completely before cutting and serving. Store leftovers wrapped in the fridge for up to 5 days.    Nutrition   Serving Size: 2 squares Calories: 230 Sugar: 11 Sodium: 321 Fat: 15 Saturated Fat: 1 Trans Fat: 0 Carbohydrates: 22 Fiber: 3 Protein: 9  Cholesterol: 47 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « « Low-Carb No-Bake Buttermint Cheesecake Mousse My Favorite Noatmeal (aka Low Carb Oatmeal) »     Comments linda \ the baker who kerns                                                 April 07, 2016 at 3:48 pm Whenever my mama comes to visit me, chocolate cake is in order! Sometimes its a marble pound cake or its a flourless chocolate tart, but its gotta be chocolate cake! I guess because of that experience with my mama, marble pound cake is definitely my favorite cake! I am definitely digging this carrot cake! Love seeing that this recipe has soo many nutritious and non-processed ingredients which means that I can actually eat this! Definitely saving this for later!   Reply       Trackbacks   […] Paleo Carrot Cake Snack Cake […]           10+ Delicious Carrot Cake-Inspired Recipe Ideas says:March 26, 2018 at 9:01 am   Reply […] Carrot Cake Snack Cake […]                       Lemon Almond Cake Recipe (Paleo) – An Edible Mosaic™ says:April 14, 2020 at 2:03 pm   Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

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