My food options are very limited right now and I’m trying to come up with new combinations of these foods. I searched online for a few of the ingredients I can use right now and found a recipe for a ‘raw chocolate cake.’ The recipe calls for almonds, which I am ‘moderately reactive’ to according to my LEAP MRT Testing, but I figured I could easily switch those out for peanuts instead. And I was right. This turned out great! Now, I’m not saying this tastes like a regular chocolate cake…but for a healthy dessert (or breakfast?), it was delicious and quite the treat for me! Note: I am very ready to start adding more foods back in to my eating plan again. I’m definitely a little bored with my food choices…and it hasn’t even been a full week yet!! I’m making the best of it, though, and this raw chocolate pecan cake helped me feel like I’m not ‘missing out’ as much. 🙂
- 1½ cups pecans
- 1 cup dry roasted peanuts
- ¼ cup raw cacao powder
- 4 T coconut oil, melted
- 3 T maple syrup
- 3 ripe bananas
- 2 T raw cacao powder
- Pinch of salt
- 2 T maple syrup
- Pulse pecans and peanuts in a food processor. (A blender would probably also work.)
- Add in raw cacao powder.
- Add maple syrup and coconut oil. Mix until combined.
- Press down evenly into a cake pan.
- For the second layer, mix bananas, cacao powder, and salt in food processor.
- Add in maple syrup and mix until combined.
- Pour over the base layer and top with nuts (if desired).
- Set in refrigerator for 3 hours or overnight. Enjoy!
Make sure to check out the original recipe from Power of Wellness. They added in chia seeds to the top layer and I normally would have been all over that one…if I was allowed to eat chia seeds right now. 😉 Next time I make this, I will definitely be adding some in!
Keeping this post short and sweet today! Rare for me, right? 😉