Tag Archives: coconut butter

Clementine Chocolate Paleo Cake

chocolate clementine paleo cake-16I’m so excited that clementines are back in season! I saw them recently at Whole Foods and of course, I bought a whole 2 lb bag of it. I’ve been obsessed with clementines ever since I was young and I remember eating about 10 of them in one sitting and impressing my parents.

As much as I stay away from desserts and sugar, sometimes, especially with the holidays coming up, cake is necessary. I honestly don’t do well with too much sugar, so I try to satisfy my sweet tooth with fruits and natural sweeteners. So when I decided to create a cake, I used all healthy sweeteners to bake a delicious clementine chocolate cake and I had to share it with you today!

chocolate clementine paleo cake-16

Instead of mixing the clementine slices into the batter, I decided to top the whole cake with them because they just look so pretty. The combination of chocolate and clementines go together so well, and you’ll love the burst of the juicy clementine slices as you bite into them.

Except for the 2 tablespoons of honey that goes into the batter, the cake is sweetened with bananas and clementines and you won’t miss the sugar at all! It’s plenty sweet and delicious, and it’s a healthy treat if you are trying to lower your sugar intake.

Also, if you end up making this, you HAVE TO make the glaze. It really pulls together the cake beautifully, and brings out the clementine flavors even more which I absolutely love!

chocolate clementine paleo cake-16chocolate clementine paleo cake-16

Clementine Chocolate Paleo Cake
 
Prep time
Cook time
Total time
 
Ingredients
Cake:
  • 1 cup coconut flour
  • ½ cup unsweetened cacao powder
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 2 ripe bananas
  • 6 large eggs
  • ¾ cup full fat coconut milk
  • ¼ cup coconut oil
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 2 clementines
Coconut Clementine Glaze:
  • ¼ cup coconut coconut butter
  • Juice and zest from 1 clementine
  • 2 tbsp coconut milk
Instructions
Cake:
  1. Preheat oven to 350 degrees F.
  2. Grease the sides of a round 9 inch cake pan with coconut oil. Cut a circle from a parchment paper and fit it on the bottom of the pan.
  3. In a large bowl, combine coconut flour, cacao powder, baking powder and sea salt.
  4. In a food processor, place bananas, eggs, coconut milk. honey, and vanilla extract, then pulse until combined thoroughly.
  5. Pour the wet ingredients into the dry ingredients, then mix with a spatula until combined well. Be careful not to over-mix.
  6. Pour the batter into the cake pan and spread out evenly.
  7. Peel the clementines and separate them into slices. Press the slices evenly into the batter.
  8. Bake for 50 minutes.
  9. Let cool for 10 minutes before transferring to a cooling rack.
Coconut Clementine Glaze:
  1. While the cake is cooling, combine all the ingredients for the glaze in a saucepan and heat over low heat.
  2. When the coconut butter liquifies, whisk together until well mixed.
  3. Drizzle over the cooled cake and serve.

 

Clementine Chocolate Paleo Cake with Coconut Glaze

Blueberry Walnut Coconut Fat Bombs

Blueberry Walnut Coconut BombsWhile working with clients going through the RESTART sugar detox program, one of the top concerns they have is what to eat for snacks and how to kill those awful cravings that hit at odd hours, especially during their first week. The key is to always be prepared and to have the right snacks available, so you don’t go off-plan with a “what the heck do I eat” feeling and grab that box of sugar-filled cereal. One of my favorite ways to stay on track is to eat high fat snack bites, called fat bombs, that’ll fill you up quickly while killing those cravings. I love using coconut anything to make fat bombs because it’s easy to digest and the body primarily uses it for energy, instead of storing it as fat. I recently made these blueberry walnut coconut fat bombs that really did the job for me.

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut Bombs

Blueberry Walnut Coconut BombsYou can cool and harden these fat bombs in a prettier silicon mold, but I’m lazy and I just leave them in a loaf pan in the fridge, then cut them into squares once they harden. The walnuts add a delicious crunch to each bite, and the blueberries give a slight sweetness that you might be craving without throwing your blood sugar off balance. I highly recommend you make a batch for the week to get ready for your new low-sugar lifestyle, and see how great you can feel!

Blueberry Walnut Coconut Bombs

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Blueberry Walnut Coconut Fat Bombs
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅔ cup fresh or frozen blueberries
  • ½ cup coconut oil
  • ½ cup coconut butter
  • 1 tsp maple syrup (omit if doing a sugar detox)
  • ⅓ cup shredded coconut
  • ⅓ cup chopped walnuts
  • Cinnamon (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place blueberries in a food processor and pulse until they are chopped into fine pieces.
  3. Line a 9x5 loaf pan with parchment paper.
  4. Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
  5. Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
  6. Refrigerate uncovered for at least 30 minutes to let the mixture harden.
  7. When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
  8. Cut into to mini squares and sprinkle with cinnamon if you wish.
  9. Store in the refrigerator.

Paleo Gluten Free Whole30 Blueberry Walnut Coconut Fat Bombs