Dark Chocolate Almond “Caramel” Slice ????Vegan????Paleo????Gluten Free ????Raw???? Base: 1/2 cup Raw Almonds 17-20 Dates (soft and pitted) 1 Cup Unsweetened Shredded Coconut 1 Tbsp Maple Syrup or Honey or Agave 1/4 Cup Water Carmel layer: 13-15 Dates (soft and pitted) 1/4 cup Almond Butter […]
Month: January 2015
My Birthday was on January 14th and I was determined to give myself a delicious but HEALTHY cake without all the butter, sugar and oils. I wanted it to be moist and decadent but not break my diet.
This Carrot Cake exceeded all of my expectations! I still can’t believe I came up with such perfection on the first try!
I get most of my ingredients from vitacost.com. You can get whole food ingredients on your doorstep THE NEXT DAY for much cheaper than any grocery store.
- 1 Cup Grated Carrots (raw)
- 1/2 Cup Almond Flour
- 1/4 Cup Coconut Sugar
- 4 Tbsp Flaxseed Flour
- 3 Tbsp Protein Powder (I used Vanilla Whey)
- 2 Whole Eggs 3 Eggs Whites
- 2 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Packets Stevia
- 3/4 Cup Greek Yogurt
- 3 oz Low Fat or Fat Free Cream Cheese
- 1 Scoop Vanilla Whey Protein Powder
TOPPING: Chocolate Curls. Use a peeler on a dark chocolate bar to create tiny chocolate curls.
Pre-heat oven to 325f. Mix all dry ingredients together and set aside. Mix all wet ingredients plus carrots in a mixer and then add the dry ingredients. Pour batter into a greased 8inch round pan and bake for 26-28 minutes. Once cooled, cut in half and use 1/4 of the frosting for the middle layer. Put the cake back together and frost entirely. Sprinkle with chocolate curls.
SHORTBREAD GINGERBREAD LAYER: 1/2 Cup Almond Flour 1/2 Cup Coconut Flour 2 tbsp Vanilla Protein Powder 1 tbsp Molasses 1 tbsp Coconut Oil 1 packet Stevia 1 tsp Cinnamon 1/2 tsp Nutmeg 2-4 tsp Water PUMPKIN LAYER: 1/2 Cup Pumpkin Purée 1 Scoop Vanilla Protein Powder […]