Scrambling to put together a sweet treat for Valentine’s Day? Well, even if you’re not, dark chocolate covered strawberries are a relatively guilt-free little indulgence for any special occasion (or dinner party!). They couldn’t be simpler to make – I hesitate to even call it a “recipe.” 🙂 Hope you like ’em!
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.
Indulgent, gluten-free, and dairy free. Oh, yum.
CrossFit Central is hosting a bake sale today to support the Habitat for Humanity build, and given that I’m a huge fan of baked goods (professional cake baker in a past life), it seemed like a good idea to try a recipe. For inspiration, I looked to Elana’s Pantry (amazing gluten-free, low-dairy, low-sugar treats) – I’d tried her Almond Joy Bars in the past, and I’d been looking for an excuse to do an adaptation of my own.
I think I’ll keep tweaking the recipe – the very bottom bit does still tend to come out a little underdone, but honestly, these things taste ridiculously good. They passed with flying colors with my 12-year-old, and he was VERY nervous about the almond extract going in… I think the key is getting really high quality dark chocolate chips. Next time, I’ll further reduce the quantity of palm sugar – I like my treats a little less sweet. I’ll keep you posted as the recipe evolves!
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