Decadent Flourless Chocolate Cake with Banana-Cinnamon Sauce

At my core, I am a baker. I LOVE baked goods… cupcakes, cakes, cookies, caramels, etc. I loved baking so much that I had my own cake design business for several years. One tiny little problem… everything I used to make was loaded with gluten and processed sugars. Sure, I used the highest quality ingredients out there – imported chocolate, European butter, Madagascar vanilla. But, at the end of the day, there was a lot of not-great stuff in those tasty treats, and that just doesn’t jive with my Paleo lifestyle these days.

That said, I’m still not willing to give up the OCCASIONAL baked treat, and figuring out how to make “healthier” versions of past favorites is going to be an ongoing goal. I am super excited about this recipe… my husband and I test-drove it this weekend, and it is stinking delicious. Seriously. I had to get it out of the house as quickly as possible. An extra bonus? It was ridiculously easy to make.

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This is a staple treat in our household… plus it’s a great way to use up your (over)ripe bananas without making a really indulgent treat like banana bread.  🙂  These were inspired by the amazingly delicious Banana Paletas made by Mom and Pops in Austin, TX.  They make some amazing, all natural popsicles here in Austin, and you can find them at just about any of the Austin farmers’ markets. (When you run across them, please try the coconut or mange chile paletas… they’re ridiculously tasty!)  We tried their Banana Cinnamon flavor a few months ago and loved it…  However, it does have dairy, so we wanted to make a totally Paleo-friendly version at home.

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