Desserts and Sweets · Tried and True Healthy and Yummy Recipes

Yummy Antioxidant Chocolate Cake with Peanut Butter Frosting

This recipe is so healthy, you could feed it to your children for breakfast!

It’s really hard to count all of the ways this yummy cake will do good for your body, but every ingredient will help, as it’s packed with vitamins, minerals and antioxidants.

It will last a number of days in the fridge, but normally I freeze mine. It freezes very well.  You can freeze the whole cake, remove it it and using a sharp knife just cut off what you want to eat.  It’s good frozen or you can also let it thaw, which doesn’t take long.   When you get a chocolate or sweet craving, have no guilt eating this deliciousness.  Your body will thank you!    (Gluten free, dairy-free, vegan, vegetarian goodness!)

antixodant cake

 

 

And now the exciting part….   Drumroll…  The recipe!
Preheat oven to 350
Grease an 8 inch cheesecake pan with coconut oil

3 tbsp coconut oil
3/4 cups frozen blueberries
1 1/4 cup frozen cherries
4 ounces unsweetened chocolate (broken into a few chunks)
20 dates
1 avocado
1/2 cup coconut flour
1 tsp Himalayan sea salt
1 tsp baking powder
1 tsp vanilla
2 tsp instant coffee
4 tbsp honey

1 egg
1 cup peanuts

Melt coconut oil in a small pot, add blueberries, cherries and chocolate chunks.  Turn heat to medium low, cover, stir occasionally until the fruit is hot and the chocolate is melted. About 4-5 minutes.
In the meantime, you can add all of the other ingredients to your food processor  (except the peanuts)  and blend very well.  Add the hot fruit and chocolate and puree, scraping sides a few times, until smooth.  Add the peanuts and stir.  Pour into a greased cheesecake pan and bake for 30-35 minutes.

Let cool to room temperature before you add the peanut butter topping.

Peanut Butter Frosting

1/3 c (approximately) of coconut milk (refrigerated overnight)
1/2 cup natural, non sweetened smooth peanut butter  ( i get mine at bulk barn)
1/2 tsp Himalayan sea salt
1 tsp vanilla

2 tbsp raw local honey

Remove the thick part of the coconut cream from the top of the can.  It will be about 1/3 cup and whip it in a food processor.  In another bowl, whip the peanut butter for about a minute, add the other ingredients and whip.  Fold the peanut butter mix into the coconut milk mix and spread over cake.  Cover and refrigerate overnight.  Not sure how long it lasts in the fridge.  I freeze mine. It freezes very well.  You can freeze the whole cake, remove it it and using a sharp knife just cut off what you want to eat.  It’s good frozen or you can also let it thaw.  Which doesn’t take long.

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