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  • for the chocolate lovers...

    Hello!

    Ive recently had this realization that I'm probably not as primal as i thought i was, and am trying to up the fats!
    Im trying my hardest to steer clear of sugar, but sometimes, as a woman, theres nothing better than that chocolate!

    So, in an effort to up my fats and satisfy my sweet tooth without loading up on sugar, i made this "fudge" thats so rich and wonderful! all you need is a little spoonful and your primal style isn't derailed and your craving is satisfied!

    2-3 tablespoons of coconut oil
    4 tablespoons of dark unsweetened cocoa powder
    1 cup lightly packed almond meal
    2 teaspoons of honey... to taste. this small amount was very sweet.

    just put it in a bowl and mix! I only ate 1/2 tablespoon and i was finished. put a little bit on a strawberry and it was yum!


    Nutrition facts for 15g = I tablespoon
    CAL: 80
    FAT: 1.7
    SAT FAT:4.5
    CARBS: 4.5
    FIBER: 1.7
    SUGAR: 1.5
    PROTEIN: 1.7


    JUST THOUGHT ID SHARE :-)

  • #2
    This reminds me of something I throw together occasionally.

    - about 4 spoonfuls of liquid coconut oil
    - about 2 heaping-ish spoonfuls of cocoa powder
    - about 1 spoonful of Truvia (might be too much for some people, I've got an insatiable sweet tooth)
    - 2-3 frozen dark cherries

    Mix up the first three ingredients in a small bowl or cup. Then take the still-frozen cherries and chop them into fairly small pieces--by now, they're no longer frozen but still very cold. Once you stir them into the chocolate mixture, it'll solidify and coat them.

    It's kind of like a crumbled chocolate bar you eat with a spoon.
    My Blog where I talk about my experiences with improving my health and life
    (I try to update ... once in awhile)


    Rimmer - Step up to Red Alert!
    Kryten - Sir ... are you absolutely sure? It does mean changing the bulb.
    (Red Dwarf)

    Comment


    • #3
      Thanks for sharing CJG!

      Sounds like something I throw together occasionally:

      1:1 ratio of cocoa powder and coconut oil.
      Honey/stevia to taste
      blueberries.

      Melt CO in microwave and add to c. powder.
      Add sweetner.
      Soften berries in microwave then add to the mix.
      Stir, then freeze. Or just eat as is.

      T.

      Comment


      • #4
        awesome! I'm going to have to try some of these variations! i was just excited at how tasty it was!

        Comment


        • #5
          I make fudge by (gently) melting down raw cacao paste in coconut oil, then add eggs, raw cacao powder, vanilla and stevia. Oh and a touch of pink salt. Sometimes coconut milk. Place in containers or moulds, stick in freezer to set, then hold in fridge. You can also add nut butter to it, but I avoid nuts :3

          Comment


          • #6
            Originally posted by kethy
            For all chocolate lovers including me I have very delicious recipe for backing chocolate cake quickly. So it is just for my all chocolate lovers… it is very easy and all of you try it and enjoy your moments…
            Prep time<>15 mins
            Cook time<>30 mins
            Total time<>45 mins

            Chocolate Cake with decadent Chocolate Frosting that will quickly become our favorite!
            Ingredients
            • Chocolate Cake
            • 2 cups all-purpose flour
            • 2 cups sugar
            • ¾ cup cocoa
            • 2 teaspoons baking powder
            • 1½ teaspoons baking soda
            • 1 teaspoon salt
            • 1 teaspoon espresso powder
            • 1 cup milk
            • ½ cup vegetable oil
            • 2 eggs
            • 2 teaspoons vanilla extract
            • 1 cup boiling water
            • Chocolate Frosting
            • 1½ cups butter (3 sticks)
            • 1 cup cocoa
            • 5 cups confectioner’s sugar
            • ½ cup milk
            • 2 teaspoons vanilla extract
            • ½ teaspoon espresso powder
            Instructions
            1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
            2. For the cake:
            3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
            4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
            5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
            6. Remove from the oven and allow to cool for 10 minutes.
            7. Frost cake with Chocolate Frosting.
            8. For the Chocolate Frosting:
            9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
            10. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
            11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
            12. Add vanilla extract and espresso powder and combine well.
            13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
            Thanks for sharing such a delicious recipe for making quick chocolate cake.

            Comment


            • #7
              Looks nice, but I am surprised to see "all purpose flour". I don't have much against sugar per se (save for the fact that my teeth don't like it ...) but wheat flour + sugar + butter + milk ... mmmm, i hope your chocolate lovers are gluten / lactose insensitive and not too metabolically deranged ...

              Sorry if I sound a little negative but there are ways to make a chocolate cake without the usual allergenic / inflammatory ingredients.

              Comment


              • #8
                Flour, sugar, vegetable oil - all the ingredients we try to avoid like the plague. Not the right place for this recipe!
                Annie Ups the Ante
                http://www.marksdailyapple.com/forum/thread117711.html

                Comment


                • #9
                  Originally posted by Annieh View Post
                  Flour, sugar, vegetable oil - all the ingredients we try to avoid like the plague. Not the right place for this recipe!
                  oh lala! did not see that one ... there are redeeming ingredients but this trinity is bringing the whole recipe down ...

                  Comment


                  • #10
                    This is like telling a bunch of vegans how awesome a steak is when they feel peckish.
                    Crohn's, doing SCD

                    Comment


                    • #11
                      I suspect that kethy was trolling us.
                      My Blog where I talk about my experiences with improving my health and life
                      (I try to update ... once in awhile)


                      Rimmer - Step up to Red Alert!
                      Kryten - Sir ... are you absolutely sure? It does mean changing the bulb.
                      (Red Dwarf)

                      Comment


                      • #12
                        Originally posted by Cyborcat View Post
                        I suspect that kethy was trolling us.
                        Agreed. Gimme 30 seconds and I'll primalize it

                        Comment


                        • #13
                          Originally posted by kethy
                          for all chocolate lovers including me i have very delicious recipe for backing chocolate cake quickly. So it is just for my all chocolate lovers… it is very easy and all of you try it and enjoy your moments…
                          prep time<>15 mins
                          cook time<>30 mins
                          total time<>45 mins

                          chocolate cake with decadent chocolate frosting that will quickly become our favorite!
                          Ingredients
                          •chocolate cake
                          •2 cups all-purpose flour - instead: 1/2 cup coconut flour, 1/2 cup hemp flour, 1/2 cup coconut (macaroon is best) -- yes the measurements are different. (and i've started using hemp instead of almond flour. But you could add almond in there too, and adjust the measurements so they add up up to 1 1/2 cups, so long as the coconut flour is no more than 1/3 the recipe)
                          •2 cups sugar - instead: 1 cup stevia (either "like sugar" or powdered leaf, or half and half of them)
                          •¾ cup cocoa - instead: 1 1/4 cup raw cacao
                          •2 teaspoons baking powder
                          •1½ teaspoons baking soda
                          •1 teaspoon salt
                          •1 teaspoon espresso powder
                          •1 cup milk - instead: 1 cup non-homo kefir, or coconut milk. Or both to be 1 cup.
                          •½ cup vegetable oil - instead: Butter or coconut oil
                          •2 eggs - instead: Try it with 4 eggs. It could need 6. Maybe i'll test out this sucker myself :d
                          •2 teaspoons vanilla extract
                          •1 cup boiling water

                          •chocolate frosting
                          •1½ cups butter (3 sticks)
                          •1 cup cocoa
                          •5 cups confectioner’s sugar - replace with stevia to taste. That's a lot of sugar!
                          •½ cup milk - instead: Full fat greek yogurt (it will help with bulk you lose by using stevia instead of sugar)
                          •2 teaspoons vanilla extract
                          •½ teaspoon espresso powder
                          instructions
                          1.preheat oven to 350º f. Prepare two 9-inch cake pans by buttering and lightly dusting with coconut.
                          2.for the cake: (read the instructions as using replacement measurements)
                          3.add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
                          4.add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
                          5.distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
                          6.remove from the oven and allow to cool for 10 minutes.
                          7.frost cake with chocolate frosting.
                          8.for the chocolate frosting:
                          9.add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
                          10.melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
                          11.add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
                          12.add vanilla extract and espresso powder and combine well.
                          13.if frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
                          fixed it

                          Comment


                          • #14
                            Originally posted by FrenchFry View Post
                            Looks nice, but I am surprised to see "all purpose flour". I don't have much against sugar per se (save for the fact that my teeth don't like it ...) but wheat flour + sugar + butter + milk ... mmmm, i hope your chocolate lovers are gluten / lactose insensitive and not too metabolically deranged ...

                            Sorry if I sound a little negative but there are ways to make a chocolate cake without the usual allergenic / inflammatory ingredients.
                            I was thinking the exact same thing. I actually thought it was some kind of joke.

                            Comment


                            • #15
                              Originally posted by Shield_Maiden View Post
                              fixed it
                              Nice ^.^
                              My Blog where I talk about my experiences with improving my health and life
                              (I try to update ... once in awhile)


                              Rimmer - Step up to Red Alert!
                              Kryten - Sir ... are you absolutely sure? It does mean changing the bulb.
                              (Red Dwarf)

                              Comment

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