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 — Iselin Amanda Støylen
Transformational Foods for a Transformational Life
Welcome to the journal - an online, intersectional wellness platform - to connect, educate and inspire our international community.
HERBAL CHOCOLATE CUPS
These delicious dark chocolate almond butter cups by Iselin Støylen are layered with our Eucommia powder, Bio-Active Honey & Prash. Eucommia promotes wound healing, pain relief, sexual function and whole-body flexibility. Our wildcrafted Eucommia is also a source of bioavailable latex and may support the kidneys, joints, connective tissues and lower body, including the knees and back!
SPELT GALETTE WITH FRUIT AND NOURISHING HERBS
This beautiful galette is filled with stone fruit, drizzled with Bio-Active Honey and cradled in a Yin Power infused crust for a satisfying treat. The end result is so delicious and perfect to share with friends!
SALTED CARAMEL & VANILLA CREAM CAKE
A delicious cake by Iselin Støylin, this no-bake salted caramel cake uses Bio-Active Honey and Eucommia for added adaptogenic bliss! Top with edible flowers to take the presentation up a notch, especially if it is only for yourself and a loved one. You deserve it! Keep in your refrigerator or freeze to enjoy at your leisure.
ANANDAMIDE HOT CHOCOLATE
A foamy hot chocolate with our adaptogenic Bliss Alchemy Anandamide blend and creamy Tocos for a warming, nourishing delight. We hope you in joy this perfect winter recipe by Iselin Støylen.