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

½ teaspoon Clear Stevia

6 eggs

Chocolate Cake Coconut Flour

½ C Cocoa

1 Cup Xylitol

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, xylitol and stevia.  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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