Paleo Chunky Monkey Cake

I originally found this recipe here although the recipe was for cookies, not cake. I decided to tweak the recipe and turn the batter into a cake instead. My husband couldn't believe that it didn't contain any grains, it had the texture of cake made with wheat, and was moist and fluffy!

1 cup sunflower butter or other nut or seed butter (I used my homemade sunflower-coconut butter)
1/4 cup honey
1 1/2 ripe bananas, mashed
1 egg
3 tbsp my homemade Nutella or any chocolate nut spread
1 tsp vanilla
2 tbsp tapioca starch
1 tbsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup chopped pecans

Heat oven to 350 degrees. Mix together all ingredients except pecans, until well mixed. Stir in nuts. Pour batter into a greased 9x9 pan. Bake about 25-30 minutes, until done.

*Note* The Nutella recipe does use coconut sugar and maple syrup but could be adapted to use honey if desired to stay away from all sugar.
*Note* The banana can be changed to any fruit or veggie that is good in baked goods. I have made this recipe with shredded zucchini (1/2 cup or more if desired). I think pumpkin, apple sauce or grated carrots would also work nicely. I have also made this nut free by replacing the Nutella with extra sunflower butter and 1 tbsp cocoa powder! I love this very versatile recipe!

Berry chocolaty smoothie

1 cup coconut water or your choice of milk
1 tbsp. Nut or seed butter (I used a sunflower and coconut butter)
3 dates
1 tbsp. Chia seeds
1 tbsp. Hemp Hearts
1 tbsp. Cocoa powder
1/2 cup frozen strawberry and mango fruit mix
1/2 cup fresh spinach or kale

Toss all ingredients into a blender and blend until smooth and creamy.

Homemade Nutella

I love the nutty chocolaty combination of Nutella. However since trying to maintain a mostly whole food and refined sugar free diet, I cringe at the label on the store bought stuff. I have now managed to make my own version of Nutella. Hope you enjoy it as much as I do!

2 cups roasted hazelnuts with skins removed (put on a baking pan and roast at 350 degrees for about 10-15 minutes until skins start to crack, then rub skins off when still warm)
2 tablespoons melted coconut oil
4 tablespoons cocoa
3 tablespoons coconut sugar
3 tablespoons maple syrup (this liquid helps improve the texture and helps the Nutella not to be too dry, and adds sweetness of course)
pinch of salt

Blend hazelnuts in a Vitamix or other strong blender/food processor until you have a nut butter. This makes about 1 1/2 cups of nut butter. Remove from blender and put into a mixing bowl. Add other ingredients and mix with a spoon until well blended. Store in an air tight container or jar. Makes about 2 cups.

Chocolate Fudge Sauce

1/2 cup butter
1/2 cup milk chocolate chips
1/2 cup 70%(or more) dark chocolate pieces
1/2 cup icing sugar
1 cup vanilla ice cream (we use our homemade ice cream but you could use any vanilla ice cream)

Melt butter and chocolates over in pot over low heat. Add sugar and stir. Increase the heat to medium and stir constantly until sugar is dissolved and mixture is smooth. Remove from heat and stir the ice cream into the chocolate mixture.

This stuff is amazing and versatile. It is great over ice cream, over desserts, or even just eaten with a spoon out of the jar!

Homemade Chocolate Chips

1 cup coconut oil (or any solid healthy fat)
1 cup cocoa powder
5 Tbsp sweetener (liquid or granulated work fine. Use as healthy an option as possible. If using stevia extract, substitute 3 scoops, or to taste. I used honey)
2 tsp vanilla

Melt coconut oil over a very low heat. Remove from heat. Stir in cocoa, sweetener, and vanilla. (If you heat over too high of a heat or don’t remove from the heat, the coconut oil will separate from the cocoa when cooling. You can still eat it, but it won’t be as smooth.)
Pour mixture into a pan (8×8 works well).
Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
Store in a cool place until ready to use.
Yields approximately 3 cups of chips. Has a similar taste to dark chocolate, depends on how much sweetener you use!

* when using this for chocolate peanut butter cups (see previous post) don't freeze first, use the liquid chocolate as required for the cups and freeze and make into chips whatever is left over! *

Chocolate Peanut Butter Cups

1/2 cup creamy peanut butter (I used homemade peanut butter made from only peanuts and nothing else)
1/2 cup powdered sugar
1/8 teaspoon salt
12 ounces semi sweet chocolate chips * see note below
2 Tablespoons shortening

Cut 15 full size foil cupcake liners to about half their height. (I used silicone baking cups and did not cut them. Once the dessert was solid I peeled the silicone cups off and stored the chocolate cups in the freezer)
In a small bowl, stir together the peanut butter, powdered sugar, and salt. Knead it slightly with your hands until all the sugar is moistened.
Melt the chocolate chips and shortening in the microwave according to package instructions. Or, put them in a microwave safe dish and heat on 50% power for 1 1/2 minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
Put one teaspoon chocolate in each foil liner and tilt the liner so that the chocolate covers the bottom and a little bit of the sides.
Place them on a plate or in a muffin pan and put them in the freezer for 5 minutes.
Roll 1 1/2 teaspoons of the peanut butter mixture into a ball and flatten it with your hands. Place it in the bottom of a chocolate lined cupcake liner. It should not touch the edges. Repeat with all 15 liners.
Add 2 teaspoons of chocolate on top of the peanut butter and spread it with the spoon out to the edges of the liner, letting it fill in around the peanut butter.
Store in the refrigerator. Eat cold or at room temperature.

*Instead of melting chocolate chips and shortening I made my own homemade chocolate - see next post*

Chocolate Zucchini Brownies

3 lg. eggs
2 c. white sugar
3/4 c. oil
1/2 c. cocoa
2 tsp. vanilla
2 1/2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
2 c. zucchini, shredded
2 1/2 c. flour
Chocolate chips

Beat egg, add sugar, oil, and vanilla. Combine dry ingredients and add. Stir in zucchini. Spoon into greased and floured sheet cake pan. Sprinkle chips over top. (To make a cake, bake in a 9 x 13 inch pan.) Bake at 350 degrees for 25-30 minutes.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil (I used unsweetened apple sauce)
1 egg
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, spices, baking soda and salt. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. Makes about 4 dozen.

Zucchini Brownies

1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp. vanilla
2 cups shredded zucchini
1 cup white flour
3/4 cup whole wheat flour
1/3 cup cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1/2 - 1 cup chocolate chips

Mix first 6 ingredients together in a bowl. Add zucchini. Add remaining dry ingredients but NOT the chocolate chips. Mix well. Spread into greased 9x13 pan. Sprinkle chocolate chips on top of batter. Bake in preheated 350 degree oven 35-40 minutes.

Zucchini Chocolate Chip Loaf

2 eggs
1/2 cup oil
3/4 cup sugar
1 cup grated zucchini, unpeeled
1 tsp. vanilla
2 cups flour (I used 1 cup white, and 1 cup whole wheat)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup chocolate chips

Beat eggs until frothy. Beat in oil and sugar. Add zucchini. Stir in vanilla. Add remaining 6 ingredients. Stir just to moisten. Pour into greased loaf pan. Bake for 50-60 minutes in 350 degree oven until a toothpick inserted in the center comes out slean. Let stand 10 minutes. Remove from pan. Cool on rack.

Chocolate Chip Cookies

1 cup margarine
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
1 cup white flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 3/4 cups chocolate chips, smarties or whatever add ins you choose
1/2 cup chopped nuts (optional) - I like using macadamia nuts if using white chocolate for the add in

Cream margarine and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Gradually blend into creamed mixture. Stir in chocolate chips and nuts. Drop from small spoon onto cookie sheets. Bake at 375 degrees for 10 to 12 mins.

White Chocolate Cranberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Note: I doubled the recipe – used 2 c. Spelt flour and 1 c. White flour, and one whole white Easter bunny chopped up.