Yummy Antioxidant Chocolate Cake with Peanut Butter Frosting
This recipe is so healthy, you could feed it to your children for breakfast! It's also elegant enough to serve at a dinner party. Guests will not believe you when you say it's healthy. Just check out the ingredients. It contains a large amount of fruits, but you would never guess that when tasting!
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, vegetarian goodness!)
And now the exciting part…. Drumroll… The recipe!
Preheat oven to 350
Grease an 8 inch cheesecake pan with coconut oil
(Cherries fight inflammation)https://www.emaxhealth.com/1506/sweet-bing-cherries-can-help-lower-inflammation-risk
3 tbsp coconut oil
3/4 cups fresh of frozen blueberries that have been thawed
1 1/4 cup fresh or frozen cherries that have been thawed
4 ounces unsweetened chocolate (broken into a few chunks)
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 cup peanuts
Melt coconut oil in a small pot with chocolate chunks, about 2 minutes.
Add the melted chocolate and all other ingredients to your food processor (except the peanuts) and blend very well til smooth, stopping to scrape the sides a few times. 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.
Will you try this recipe? Or save it for rainy day perhaps?