Chocolate Coconut Cake and Caveman Cajeta

Source: nutsaboutpaleo.blogspot.com
Course: Desserts
Preperation time: 1h
Cooking Time: 1h 05min
Serves: 16

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
3/4 cup Coconut Flour 0 0 2 2 2 2 31 31
1 1/2 cup(s) Coconut, Shredded 0 0 1 1 3 3 27 27
1/2 cup Coconut Oil(s) 0 0 0 0 7 7 59 59
3 Medium(s) Avocado 0 0 2 2 4 4 43 43
1 Medium Banana 0 0 2 2 0 0 7 7
1/2 cup Cocoa Powder 0 0 2 2 0 0 11 11
1 cup Pecans, Chopped 1 1 1 1 5 5 47 47
1 Tablespoon Cinnamon 0 0 0 0 0 0 1 1
2 Tablespoon(s) Butter 0 0 0 0 1 1 13 13
1/2 Tablespoon Maple Syrup 0 0 0 0 0 0 2 2
1 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
2 Teaspoon(s) Vanilla 0 0 0 0 0 0 2 2
1/2 cup Strong Black Coffee 0 0 0 0 0 0 0 0
1 1/4 cup(s) Raw Honey 0 0 22 22 0 0 81 81
1 cup Pitted Dates 0 0 7 7 0 0 26 26
1 1/2 cup(s) Coconut Milk(s) 1 1 1 1 5 5 52 52
6 Large(s) Egg(s) 2 2 0 0 2 2 29 29
1/2 cup Butter 0 0 0 0 6 6 51 51
1 Tablespoon Coconut Rum 0 0 0 0 0 0 2 2
Total: Approximate Nutrition Info, Per Serving: 5 42 35 480
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Instructions

Ingredients for Chocolate Coconut Cake 

  1.  Preheat oven to 350 F. Grease a 9 x 13 pan with butter. 
  2. In small saucepan, melt butter then add cocoa powder and whisk until smooth.Remove from heat. Add honey, coconut manna (coconut butter), and coffee and whisk all together.
  3. In large bowl or mixer, beat avocados and banana until smooth. Add eggs, maple syrup, and vanilla and beat well. Add the cocoa mixture and beat well. (make sure it has cooled enough that it won’t cook your eggs as you beat it in.)
  4. In small bowl, stir your dry ingredients together then fold into your wet ingredients. 
  5. Pour into prepared pan and bake about 40 minutes until toothpick inserted in center comes out clean. Cool completely... while you make Caveman Cajeta. :)

 

Ingredients for Caveman Cajeta

  1. While dates are soaking, toast pecans and coconut in 350 F oven for about 20 minutes until fragrant - cool
  2. Put honey in pan on medium heat and bring to rolling boil. Gradually whisk in butter, coconut milk, and add vanilla seeds. Let boil slowly over medium heat for 20 - 30 minutes, whisking occasionally. 
  3. Drain dates, reserving ¼ cup water. Place in food processor or blender with reserved water and coconut rum. Process until dates are well blended. Add coconut milk and honey mixture and blend until smooth. Pour over toasted coconut and pecans and stir together. Spread over your cake. 
  4. Lick your bowl clean ;)

 Recipe submitted by Laurel

Visit nutsaboutpaleo.blogspot.com for the full instructions.

Notes


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