Decadent Chocolate Cake with Almond Butter Caramel This cake is what dreams are made of. It’s sweet, rich, decadent and overall just utterly delicious. The caramel layers complement the chocolate perfectly, and no one would ever be able to tell that this cake is pretty much as healthy as a cake can be; it’s free from refined sugars, gluten and dairy. It’s plant based, and filled with healthy fats and fibre to prevent too much of a blood sugar spike. Savour slowly... Ingredients: 2 cups dates, soaked for 15 minutes in hot water 2 cups almond flour 1/2 cup cacao powder 1/4 cup coconut sugar (can skip for a less sweet cake) 1/2 tsp sea salt 1/4 tsp bicarbonate For an added boost: 1 tsp @sunpotion He Shou Wu 1 cup water 1/2 cup almond or coconut milk 1/2 cup strong dandelion brew (can substitute for coffee) 2 tbsp coconut oil or ghee, melted 1. Add soaked dates, water and milk to a food processor or blender and blend until smooth. Add more liquid if needed to blend. You want a thick, yet pourable date sauce. 2. Transfer the date paste to a large bowl. Add all of the remaining ingredients and stir well. 3. Spread the mixture out into a lined (square) tin. 4. Bake in the oven at 180 degrees Celsius for 45 minutes. 5. Let the brownie cool for at least an hour before removing it from the tin. Move on to preparing the caramel sauce. Almond Butter Caramel 3 tbsp almond butter 2 tbsp coconut nectar, raw honey or maple syrup 1/4 tsp sea salt 4 tbsp water or almond milk 1 tbsp melted coconut oil Stir everything together until well combined. Add more water for a thinner consistency, and more almond butter for a thicker sauce. Cut the chocolate cake in half. Place one half of cake on a plate and spread on half of the chocolate sauce. Repeat. I decorated with roasted grapes, figs and roses. Best served warm, or after a couple of hours in the fridge for the caramel sauce to set.
Journal — adaptogen
Transformational Foods for a Transformational Life
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POWER CACAO ✨
These decedent treats are charged with a medicinal mushroom called Agaricus Blazei. Originating in the Brazilian rainforest, this adaptogen has a reputation for inspiring longevity and vitality in its devout users. Used for many years in Traditional Medicine, many turn to the mushroom for its ability to help support a strong immune system. Infusing cacao with this very special adaptogen creates a potent bite of supreme pleasure and nourishment. Enjoy! RECIPE: 1 cup raw cacao butter 1 cup raw cacao powder 1/3 cup coconut sugar 1/4 cup maple syrup 1 teaspoon vanilla extract 1 tablespoon agaricus blazei Flaked sea salt Dried flower petals Melt cacao butter in a pan over medium heat. Remove from heat and whisk in cacao powder, coconut sugar, maple syrup, agaricus blazei, and extract until thickened. Sprinkle sea salt and dried petals into a silicone ice cube tray or your choice of chocolate mold. Drop spoonfuls of melted chocolate into the molds. Place in the refrigerator or freezer until completely hardened. Store in the refrigerator to keep chocolates from melting.