Tag Archives: chocolate

Chocolate Chip Cheesecake

Chocolate Chip Cheese Cakechocolate-chip-cheesecake-pic

Step One – Crust

3 C. blanched almond flour or meal

1 Tablespoon unsweetened cocoa powder

Mix well

12 T. butter, melted (stick and a half)

Add ½ teaspoon SweetLeaf Clear Stevia and ½ teaspoon vanilla to the melted butter.

Add the sweetened melted butter to the dry mix.

Mix well.  Press into a 9 x 13 or 10 x 14 pan.

 

Step Two – Filling

3 – 8 oz. packages cream cheese, softened to room temp (couple of hours sitting on the counter)

½ C. Erythritol

½ teaspoon SweetLeaf Clear Stevia

6 medium or 5 large eggs

1 ½ t. vanilla

1 cup Lily’s dark stevia sweetened chocolate chips or 1 cup chopped Chocoperfection Bar or Lily’s Dark Chocolate Bar.

Cream cheese with Erythritol and Clear Stevia.  Add eggs one at a time until mixture is smooth.  Add Vanilla. Stir in the chips or chopped chocolate. Pour into pan on top of crust.  Bake at 300° on lowest rack for 1 hour.

Step Three – Topping

1½ pts. sour cream

¼ C. Erythritol and ¼ teaspoon of Clear Stevia

2 t. vanilla

Remove cake from the oven.  Pour sour cream mix on top of hot cake.  Put back in the oven for 15 minutes.

Step Four – Refrigerate for 24 hours.
Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.

Step Five – While the cake is cooling, chop another bar or get some chips ready to sprinkle over the top and melt a Lily’s or Chocoperfection chocolate bar and add a little coconut oil to make it a little thinner, probably 1 or 2 teaspoons to a bar. … Drizzle it over the cheesecake.

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Chocolate Fudge Frosting

9 ounce package of  Lily’s Dark Chocolate Chips, Stevia Sweetened  

4 heaping Tablespoons coconut oil, pure expeller

Melt in double boiler, then, add these and mix with a whisk.  
1 cup Coconut milk, full fat or Dairy cream
2 teaspoons vanilla
2 teaspoons vanilla creme’ stevia
1/2 cup powdered Erythritol or Birch Xylitol
Remove from the heat when smooth.  It is a thinnish liquid… Poor over the cooled cake… Even better over chilled or frozen cake… It sets up within a few minutes and looks like a butter cream frosting.  It is amazing!  We served this over the chocolate cake made with coconut flour at Hannah’s wedding reception and it was quite a hit!  

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Chocolate Cake, Coconut Flour

Chocolate Cake, Coconut Flour

Sugar Free/Dairy Free

6 eggs

Chocolate Cake Coconut Flour

½ C Cocoa

1 Cup MonkSweet Plus  OR   1 Cup Erythritol & 1/2 teaspoon Clear Stevia

½ teaspoon REAL Salt

2 Tablespoons Arrowroot Powder

1 tsp baking soda

2 tsp baking powder

2 tsp. vanilla

2/3 Cups Coconut Flour

1½ Cups Coconut Milk

2/3 C oil (safflower, coconut or grapeseed oil)

In mixing bowl, combine eggs and sweeteners.  Add other ingredients in the order above and mix well.  I sprayed my pans with non stick spray and lined with wax paper.  Some grease and flour.  9 in. cake pans. Bake at 350 for 25 min. or until a wooden pick inserted near the center comes out clean. Cool 15-20 minutes and then, invert pans on wire rack to remove from pans. Cool completely.

This can be cooked in a 9×13 pan.

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Brownies

Brownies (sugar free, dairy free, flour free)Brownies with no flour

4 large eggs

1 cup Birch Xylitol

1/2 cup unsweetened cocoa

1/4 cup coconut oil*

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup chopped pecans

*Use Virgin Coconut oil, if you want the coconut flavor or the expeller pressed for a plain chocolate flavor.  I have done it both ways and personally prefer the plain chocolate flavor.

Mix all ingredients but the pecans with a mixer or blender.  Mix until smooth.  Stir in the pecans.

Bake in a parchment lined 7 inch by 12 inch pan.  I did mine in a glass pan.

Bake it at 350 for 20-25 minutes.  Do not overbake.  It will still be soft when you take it out.

Let it cool completely before cutting.  I ate a bite hot, but have to admit it was a better texture after it cooled a couple of hours.

This turned out amazingly well and my husband declared the recipe a keeper.  He said, “No one could tell this wasn’t the typical brownie recipe.”  We love pecans, but this would be good with walnuts, too.

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Chocolate Coconut Candy

Chocolate Coconut Candy

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup Sunflower nut butter

1 Teaspoon Stevia – We tried Hazelnut flavor for our open house and it was really good.

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: sun butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

We did small balls, so they would fit in the mini cupcake paper cups.

This would be really good with an almond pressed into each one or you could stir in nuts or instead of coconut and have chocolate covered nuts or seeds.

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Chocolate No Bake Cookies

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup almond butter

1 Teaspoon Stevia

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: almond butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

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Hannah’s Chocolate Frosting

2.5 cups of whipped heavy cream

8 ounces of Cream Cheese, softened to room temp

2 Tablespoons unsweetened Cocoa

2 Tablespoons Birch Xylitol

1/2 teaspoon Vanilla Extract

1/2 teaspoon Hazlenut Stevia

1/2 teaspoon Chocolate Stevia

Whip the cream and put into a large measuring cup and set aside.

Cream the cream cheese, Cocoa, Xylitol, Vanilla Extract and Stevias together.  When it is smooth, mix in the whipped cream and mix until it is spreading consistency.

Hannah made this one up and it is good enough to be a pudding or a frosting!  This frosting is best when made several hours before serving, as the flavors blend and the stevia takes a backseat to the chocolate flavor.

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Fudge Frosting or Black Forest Frosting

I got this recipe from Amy Clark who is a kindred spirit in many ways, including the no sugar lifestyle.  She is converting recipes for her family and she is an awesome cook!  This is a dark and very fudgy frosting and if you do the cherries with it, it is a very special dish, indeed.  I have used this frosting by itself and eaten it with the cherries, too.  Both ways are very good.
Frosting
4 squares unsweetened chocolate
¼ tsp Real Salt
1 cup Birch Xylitol
1 tsp. vanilla
2½ sticks butter
4 egg yolks
6 Tbsp. milk (may need to add more to reach desired consistency)
Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.
Filling ingredients
2 C. frozen cherries (thawed)
1/3 C Birch Xylitol
Heat cherries & xylitol in small sauce pan. Cook till reduced to about 1/3 of liquid. ( I used cherries I had picked & frozen myself, so store bought might not have as much liquid, and the sweetness may vary also. So Just sweeten to taste.)
Ice cooled bottom layer of cake, on top only. Then cover with ½ of the filling. Top with next layer & ice this layer also. Top with remaining filling.

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Chocolate Cake 2

Chocolate Cake 2

Gluten Free, Coconut Flour

Preheat oven to 350.

Cut wax paper to line the bottom of two round pans.

In a sauce pan,

1 cup butter, melted

1 cup cocoa powder, mixed into the melted butter

In a mixing bowl,

9 eggs and 3 egg whites (save the yolks for the frosting)

2 cups Birch Xylitol

Mix well and add:

½ cup milk or coconut milk

1 teaspoon salt

1 Tablespoon vanilla

Mix well and add:

1 cup sifted coconut flour

2 teaspoons baking powder

Mix well and then, add the butter and cocoa mix from the sauce pan and mix well again.

Honestly, to get it to mix well, I had to put the batter in the blender because for some reason it didn’t mix well and looked multi-colored.  One time, I left it multi-colored.  One time, I put it in the blender and I think the one that went through the blender looked better and had a smoother texture.  Both tasted good, though, so it may just be the visual affect! J

Bake at 350 for 35 minutes or until a toothpick in the center comes out clean.

Cool in the pans on a rack for 20 minutes and then, remove from pans and let it cool completely.

Top with frosting of your choice.  One of the frostings we do needs egg yolks.  If not doing that frosting, simply put 12 eggs in this cake, instead of reserving the yolks for the frosting.

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Chocolate Cake 1

Chocolate Cake, Gluten Free

4 cups blanched almond flour

1/2 cup unsweetened cocoa powder

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1½ cup birch xylitol

2 large eggs

4 egg whites (reserve yolks for frosting)

2 tablespoons vanilla extract

¼ cup oil

½ cup water

6 drops Vanilla Crème Stevia

Preheat over to 350.  Line with wax paper and grease two  9 inch cake pan with grapeseed oil.   In a large bowl, combine the almond flour, cocoa powder, salt and baking soda.  In a medium bowl, combine xylitol, eggs and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Scoop the batter into a prepared cake pan.  Bake for 35-40 minutes until a toothpick inserted comes out clean.  Let cool in pan 1 hour, then serve.  (You can make this in a 9X13 pan.

Frost with one of these:

Heavy Cream, whipped and sweetened with Vanilla Crème Stevia

Chocolate Frosting listed with the Black Forest Cake

Chocolate Frosting, Hannah’s concoction

I made this the first time on Father’s Day, 2011 and topped it with the frosting for the Black Forest Cake, minus the cherries.  Terry liked it and I was thrilled to have a decent looking and tasting chocolate pie.

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