PALEO CHOC GANACHE

I found this amazing recipe scouring the internet @absolutebodyhealth.

I LOVE chocolate. I made it for a friends BBQ. It was moist, chocolatey and passed the fussy eaters taste test (some kids went back for 2nds!!)

HERE’S WHAT YOU NEED…for the cake part

  • 1/2 cup raw cacao
  • 1/2 cup coconut flour
  • 3 teaspoons gluten free baking powder
  • 1 teaspoon cinnamon
  • 2 pinches sea salt
  • 8 eggs
  • 1/2 cup raw honey or maple syrup
  • 2 teaspoons vanilla essence
  • 1/2 cup melted coconut oil or butter
  • 1 cup blueberries (for inside and decoration)
  • 1/4 cup coconut meat flakes (for decoration)

HERE’S WHAT YOU NEED…for the ganache part

  • 2 ripe avocados 
  • 1/3 cup raw cacao powder
  • 1/3 raw honey or coconut syrup
  • 1 tablespoons melted coconut oil
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon cinnamon

HERE’S WHAT YOU DO…

  1. Preheat oven to 160 C.
  2. Combine the cacao, coconut flour, baking powder, cinnamon and sea salt.
  3. Add the eggs, honey, vanilla and oil.
  4. Mix well until smooth and combined with a electric beater to a nice airy consistency
  5. Divide the batter into half
  6. Spoon into 2,  25 cm springform baking tins lined with baking paper at the base and sides (makes it easier to remove the cake)
  7. Bake the cakes for 17-20 minutes or until cooked through.
  8. Rest cakes in the tins for 5 minutes then remove and cool on wire racks.
  9. Ganache - combine all remaining ingredients in a bowl and blitz with a hand mixer until it is a shiny paste.
  10. Once cakes are cool cover bottom layer with half the ganache and then sprinkle a layer of blueberries on top.
  11. Carefully place top layer of cake on and cover with remaining ganache on top and sides.
  12. Add fresh berries & coconut for decoration.
  13. Refrigerate for an hour before eating.
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