Tag Archives: cocoa

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 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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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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Papa’s (Dad’s) Hot Cocoa

Dad’s Hot Cocoa

10-12 ounces milk

1 teaspoon Birch Xylitol or Erythritol

2 teaspoons cocoa

10-12 drops SweetLeaf Stevia

Mix over low to  medium heat strring constantly  with a whisk until dissolved and then, reduce heat to low.  Stir regularly and do NOT boil.  Just let it gradually warm and remove from heat as soon as it is the desired temp.  Serve in a large mug.

Add 10 drops of Vanilla Creme Stevia or Hazelnut Stevia, stir and enjoy!

This is one large mug of hot cocoa.

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