I believe in desserts. No really, I do. And I still believe in being healthy. How can I believe both? Because they don’t have to be mutually exclusive. With the right ingredients dessert can be a nourishing treat.
Take, for example, this chocolate truffle cake. This is one of the 70 mouth watering recipes from Carol of Ditch The Wheat’s new book: Indulge. This cake is a cross between a chocolate truffle and a brownie. So rich (but full of real ingredients) that a sliver of a slice is all you need to feel pampered and decadent… without the guilt.
Sign me up.
Indulge: 70 Grain Free Recipes
I’ve talked about the various reasons why a person may need to go grain free. Some people really can’t handle grains. But even if you do enjoy grains like me (properly prepared, thankyouverymuch), this book is FULL of nourishing desserts. I personally LOVE to have a bunch of grain-free recipes on hand just to get more variety in my diet. It’s also nice when I have guests over who can’t handle the grains.
I got a copy of this book last month and I’ve been drooling through the pages ever since. It’s a super handy guide for those looking to replace refined sweeteners and learn to cook with different ingredients. I’d buy the book for the useful storing information and ingredient-swap chart alone. Useful information for anyone serious about baking.
Chocolate Truffle Cake
1/2 cup raw honey, (125 mL)
1/4 cup extra virgin coconut oil, (60 mL) (where to find coconut products)
4 large egg yolks or 2 large eggs
1/2 cup full fat coconut milk, (125 mL)
1/2 cup unsweetened cocoa powder, (125 mL)
1/2 tbsp vanilla extract, (7.5 mL)
1/4 tsp cream of tartar, (1 mL)
1/8 tsp baking soda, (0.5 mL)
1/8 tsp salt, (0.5 mL)
Note: Carol recommends 4 egg yolks for a richer batter.
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
1. Preheat oven to 350°F (177°C). Line the bottom of a 7 inch springform pan with parchment paper. In a bowl, cream together honey and coconut oil. Mix in the egg
yolks (or 2 large eggs).
2. Add to the mixture, coconut milk, cocoa powder, vanilla, cream of tartar, baking soda and salt. Mix until smooth.
3. Pour the mixture into the spring form pan. Bake for 25-30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.) Let the cake set for at least 5 hours before cutting and serving.
Makes 8 servings
Serve plain or with a recipe of Double Double Caramel Sauce (Also in Carol’s book!)
Want to see what other AMAZING recipes are in Indulge? Be prepared to drool over the 162 pages of recipes that are grain-free, dairy-free, and Paleo safe.