Sunday, June 2, 2013

Paleo Cocoa Nib Cake


Cocoa Nibs are roasted cocoa beans. They aren't processed to death like so much chocolate. They add a nutty, crunchy level to recipes. They are a powerhouse! They are one of the highest magnesium leveled foods in the world - that works with with MUSCLE FUNCTION and BONE STRENGTH.

Cocoa nibs don't just have magnesium. How about calcium, iron, copper, zinc, and potassium? That means high antioxidant levels. And, it tastes like the purest form of chocolate....because it is!

I stirred the dry ingredients in a big bowl:
1/4 cup cocoa powder
1  1/2 cups almond flour
1/2 cup coconut flour
2 TBSP arrowroot powder
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder

I stirred up the wet ingredients in another bowl:
1 can pumpkin
1/4 cup plus 2 TBSP canned coconut milk
2/3 cup coconut oil, melted
1 TBP vanilla
1 egg (room temperature, so it won't thicken the melted coconut oil)
1/4 cup raw honey

Next I stirred the wet ingredients into the dry ingredients with a wooden spoon.

I folded in:
1/2 cup whole dates, chopped
1/2 cup cocoa nibs (nuts.com are very nice)

I put this mixture into a coconut oiled 9 x 12 cake pan and baked in a 350 degree oven for 30 minutes.

Yummy healthy no guilt treat! The photo has a slice of this Cocoa Nib Cake with a dried pear half from nuts.com. We also had it served with fresh blueberries. If you are needing a treat, at least have a healthy one and know what the ingredients are. You'll be glad you did!