Today I’ll be sharing a recipe from my early childhood. When I was small, my mom kept us well with home-cooked meals that included plenty of unprocessed, whole foods, and very little sugar. One of the treats she would make for us included “Healthy Fudge”. The original recipe contained peanut butter, wheat germ, and powdered milk, none of which I can tolerate today. So I revamped it and enjoy it as much, if not more, than the original.
makes about 16 balls
1/2 cup cashew butter (or almond butter or tahini)
1/2 cup molasses, honey or (1/4 cup of each)
1 cup shredded unsweetened coconut, plus extra for rolling
1 cup ground flax seed
1/2 cup mini chocolate chips or raisins (optional)
Place all ingredients except chocolate chips in a mixing bowl and stir together with a spoon. Add in chocolate chips if using. Put some coconut into a small bowl.
Form into 1-inch balls, roll in coconut, and place in an air-tight container. Store in refrigerator for up to a week.
Last year, right before our birthday (Alan and I share the same day), I began looking for a cake recipe that I would actually like. I’m not much of a cake person–I like not-too-sweet chocolatey, creamy or fruity desserts and pies–as long as they are free of gluten and dairy. I started thinking about flourless chocolate cake and came across several that looked tempting. I decided on one from The Spruce Eats and gave it a try.
It was so easy to make and IT WAS DELICIOUS!!! I made it again at the end of September when some friends came for dinner and again at Thanksgiving. Then I forgot about it until last week when I suddenly wanted dessert and couldn’t think of anything to make, until, suddenly, the vision of flourless chocolate cake danced in my head! It was just as delightful as I remembered, so I am sharing it with you. (Recipe slightly adapted from The Spruce Eats)
Flourless Chocolate Cake
1 cup or 6 oz dark or bittersweet chocolate bars broken into chunks or chips
2/3 cup sugar
1/2 cup sunflower or other mild-flavored oil
1 Tablespoon brewed coffee or just use water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
4 large eggs
1/2 cup of cacao or cocoa powder
About an hour before, set eggs on counter so they’ll come to room temperature.
Preheat oven to 350 F and oil either an 8-inch springform pan and line with parchment paper or a 8 or 9 regular cake or tart pan (if you’re feeling lazy).
Carefully melt chocolate in the microwave or stove top on super low heat, stirring often to prevent burning/scorching. (Yep, I’ve done it!)
Transfer melted chocolate to mixing bowl, add sugar and blend with mixing paddle. Add in the oil, coffee or water, cinnamon, salt, and vanilla.
Add eggs one at a time, stirring after each addition.
Add in the cocoa powder and mix well.
Pour batter into pan, even out with a spatula, and bake for 30-35 minutes or until the top has a thin, shiny crust and toothpick comes out mostly clean.
Place pan on wire rack to cool. When cool, if using a springform pan, unlatch the side and invert the cake onto a plate. If using a regular cake pan, just serve and enjoy!
Last month I started craving ginger-molasses cookies and couldn’t stop thinking about them. And when that happens, there’s no stopping me. I have no problem with follow through–I am going to bake those cookies. After looking at lots of recipes online, I came up with my own version.
When Alan saw them, he said they looked perfect, but the biggest compliment followed his first bite when he said they tasted just like “the real thing”. For all of the gluten free and dairy free bakers out there, you know that is the ultimate goal: to make it as good as the real thing.