Would you like to know what the super sweet secret ingredient to this unbelievable delicious and easy chocolate dessert is???
The crazy “weird” dried fruit that is kind of like a raisin… maybe you’ve had it in gross fruit cake or cereal as a kid, maybe you’ve never seen them but you don’t even know what you would do with them when you found them. Well relax and take note – dates are more common than you think, forgiving and as sweet as can be. Ever had a bacon wrapped date? You’re missing out. Dates do contain a lot of sugar but they also contain calcium and magnesium in a near perfect ratio (1:1), they have 1.5 g fiber, potassium, vitamin A and other minerals; that’s per date! When dates were tested for their antioxidant content, they scored 3 times higher than red plums. The recipe below can be used as a pie filling, push pop popsicle mold, eaten solo, or even as a parfait – layered with berries and Tru Whip.
Fudgesicle Filling (makes ~3 cups)
- 1 1/2 cups medjool dates (about 16), pitted and chopped (soak in water for easier blending)
- 3/4 teaspoon ground vanilla beans or 1 tsp vanilla extract
- 1/3 cup softened coconut butter
- 2-3 tsp coconut oil, melted
- heaping 1/3 cup raw organic cacao powder
- 1 1/3 cup purified water or leftover date water from soaking
- Soak dates in purified water for 30 minutes or more. Soak them longer if they aren’t very fresh and moist.
- Blend or use a tamper and Vitamix – all ingredients until it has a thick pudding-like consistency, add more water if necessary.
- Smooth into push pop popsicle molds. You will have plenty for 4 molds.
- Freeze for 1 day. Enjoy!
Reese’s Peanut Butter Cups (makes 4 large cups)
- 4 T cacao
- 4 T coconut oil, melted
- 2 T grade B maple syrup
Peanut Butter Filling:
- 3-4 T peanut butter (without oil added, I love Santa Cruz)
- Optional: 1/2 tsp raw honey for added sweetness
- Mix chocolate sauce in a bowl until smooth.
- In a small or large cupcake baking cup, pour enough chocolate sauce in it to cover the bottom. Placing your cups in cupcake pan will help keep the roundness. Freeze for 5-10 minutes until hardened.
- Dollop peanut butter onto frozen chocolate base. (Make as thick as you want, I used about 1 T per cup.)
- Top with chocolate sauce until peanut butter is covered and freeze for 5-10 minutes.
- Store in the freezer for a harder cup or the fridge for a softer one.
You really cannot go wrong with the mixture so feel free to use different molds and/or change the filling type or quantity. Any oil-free nut butter can be substituted (cashew, almond, walnut, coconut) – even non-nut butters like sunflower butter would be great. Eating 1/2 of 1 cup was plenty to satisfy my sweet tooth at that crucial moment. As we approach the end of the 4th sugar-free month I can gladly say I’ve had a few slips and the resulting headaches really keep me honest! With tricks like these up my sleeve I’m not afraid of being refined-sugar free forever.
Thanks goes to Paleo Table for sharing the best Paleo Lemon Pound Cake recipe ever. It is such a moist, flavorful and amazingly delicious cake! The glaze smelled like 7-Up to me, it is so perfectly delicious! I used 1/2 almond flour and 1/2 almond meal from my homemade stashes and it was perfect, the perfect consistency.
Paleo Lemon Pound Cake
- 2 cups blanched almond flour (or homemade almond meal-flour is lighter)
- 1/2 cup coconut flour, sifted
- 1/2 tsp sea or pink salt
- 1 heaping tsp baking soda
- 2/3 cup raw honey, melted (a mixture of coconut nectar and maple syrup could work too)
- 2/3 cup coconut oil, melted
- 4-5 eggs (or 4-5 chia or flax eggs)
- 1/2 cup + 3 T unsweetened full-fat coconut milk
- 2 T pure vanilla extract
- zest of 1 lemon (zest before juicing)
**Glaze Recipe Below**
- Preheat oven to 350ºF.
- Prepare a 9×9 baking pan or 8-9″ springform pan by coating the interior with coconut oil.
- Sift dry ingredients in a large mixing bowl and stir with a whisk to combine.
- Place oil and honey in the bowl of a food processor or bowl (using hand mixer) and process for 15 seconds. Add eggs, one at a time, mixing after each addition. Add coconut milk, vanilla, and lemon zest, and continue to process until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden mixing spoon to thoroughly combine ingredients, pressing out any lumps.
- Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The top will be lightly browned.
- Let cake cool in the pan for 10 minutes, run a butter knife around the edge of the pan to loosen the cake, and then turn it out onto a cake plate and let cool completely.
“7-Up” Lemon Glaze
- 1-2 lemons, juiced
- zest of 1 lemon
- 1 vanilla bean pod or (2 tsp vanilla extract)
- 4 T raw honey
- While cake bakes, prepare the glaze by slitting vanilla bean lengthwise and scraping the beans into a small saucepan. Add the vanilla bean pod (or vanilla extract), lemon juice, zest, and honey to the pan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Let cool to room temperature. Remove pod and discard.
- Using a knife, perforate the top of the cake several times. Pour glaze over the cake, using a spatula to evenly distribute the glaze over the entire cake top. Let the cake rest for an hour to fully absorb the glaze. Serve immediately or cover and store in the refrigerator. Top with fresh strawberries if desired.
Per slice, serves 12 – 370 calories, 30 carbs with almost 6 g of fiber and almost 9 g of protein. The fiber will be much higher if you use chia eggs (go ahead and experiment!)