Could anything be more the stuff of dreams than indulgent chocolate being healthy? Well, in this case, a resounding yes!
This cake is perfectly sweet enough from the banana and carob powder but feel free to add 1-2 tbsp of honey, blackstrap molasses or maple syrup to taste.
Healthy No-Bake Chocolate Dream Cake
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free
Ingredients:
150g cooked, drained and cooled butternut squash (steam or microwave, do not boil as it is too wet)
1 large banana (220g)
1 avocado (125g)
3 tbsp (45g) coconut butter
1/4 c (4 tbsp, 60g) coconut oil
pinch sea salt
1/4 c (4tbsp, 25g) cacao powder
2 tbsp carob powder
optional: 1-2 tbsp blackstrap molasses, honey or maple syrup
To decorate (optional): cacao nibs, dried rose petals and bee pollen
Instructions:
1. Line a springform cake tin with parchment. Ideally I would have used a smaller diameter tin to give a deeper cake but it is still on my wish list!
2. Add all ingredients, except decoration ingredients, to food processor and blend until smooth. Alternatively blend everything except the cacao and carob and reserve a small amount before blending the cacao/ carob then use the reserved mix to create pretty contrasting swirls.
3. Pour smooth mix into prepared tin, smooth over surface and decorate as preferred.
4. Place in freezer for approx 1 1/2 hours to set.
5. Remove from freezer and slice before cake is frozen too hard.
6. Serve immediately or refrigerate until ready to eat. Alternatively store in freezer and defrost pre-sliced portions for a few minutes before eating.
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| Healthy No-Bake Chocolate Dream Cake |
This cake is perfectly sweet enough from the banana and carob powder but feel free to add 1-2 tbsp of honey, blackstrap molasses or maple syrup to taste.
Healthy No-Bake Chocolate Dream Cake
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free
Ingredients:
150g cooked, drained and cooled butternut squash (steam or microwave, do not boil as it is too wet)
1 large banana (220g)
1 avocado (125g)
3 tbsp (45g) coconut butter
1/4 c (4 tbsp, 60g) coconut oil
pinch sea salt
1/4 c (4tbsp, 25g) cacao powder
2 tbsp carob powder
optional: 1-2 tbsp blackstrap molasses, honey or maple syrup
To decorate (optional): cacao nibs, dried rose petals and bee pollen
Instructions:
1. Line a springform cake tin with parchment. Ideally I would have used a smaller diameter tin to give a deeper cake but it is still on my wish list!
2. Add all ingredients, except decoration ingredients, to food processor and blend until smooth. Alternatively blend everything except the cacao and carob and reserve a small amount before blending the cacao/ carob then use the reserved mix to create pretty contrasting swirls.
3. Pour smooth mix into prepared tin, smooth over surface and decorate as preferred.
4. Place in freezer for approx 1 1/2 hours to set.
5. Remove from freezer and slice before cake is frozen too hard.
6. Serve immediately or refrigerate until ready to eat. Alternatively store in freezer and defrost pre-sliced portions for a few minutes before eating.
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