Body Sense

Easter wouldn’t be the same without a few treats on the table. We chose seven desserts that will help you celebrate without putting on the pounds before bathing suit season. View the slideshow.

So the other night was my mother-in-laws’ birthday and so I made this scrumptious concoction! I used this recipe from Elana’s Pantry (thank you Elana) but tweaked it a bit to fit our tastes. I also added a strawberry whipped cream filling which was absolutely delicious if I do say so myself… My cake looks nothing like Elana’s, but it was still sooo yummy and perfect for the occasion!

Ingredients: (Cake)

• 3/4 c. coconut flour
• 1/2 c. cocoa powder
• 1 tsp. sea salt
• 10 eggs (yes… 10!)
• 1 c. coconut oil
• 1 c. rapadura
• 1/2 c. honey
• 1 tbs. vanilla
• 1/2 tsp. orange zest

Directions: (Cake)

1. In a small bowl combine flour, cacao, salt and baking soda.
2. In a large bowl using an electric hand mixer, blend eggs, oil, sugar, honey, vanilla and orange zest.
3. Add dry ingredients into large bowl and continue to blend.
4. Butter (2) 9 inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 325° for 35-40 minutes.
6. Remove from oven, allow to cool completely then remove from pans.

Ingredients: (Filling)

• 1 c. whipping cream (not ultra-pasteurized)
• 1/2 c. strawberry puree (puree 4-5 large strawberries in blender or with a stick blender)
• 1 1/2 tbs. rapadura or honey (opt.)
• 1 tsp. vanilla

Directions: (Filling)

1. Whip cream into stiff peaks.
2. Mix sugar with your strawberry puree and add to the whipped cream.
3. Whip and add vanilla.
4. Spread between layers of cooled cake.

Ingredients: (Frosting)

• 1 c. dark chocolate bar, broken into peices ( I used 78% dark)
• 1/2 c. coconut oil
• 2 tbs. honey
• 1 tbs. vanilla
• pinch of salt

Directions: (Frosting)

1. Melt chocolate and oil over a low heat.
2. Remove from heat and add honey, vanilla and salt.
3. Stir to combine. Let cool a bit and pour over top of cake, letting it dribble down the sides.

ENJOY!

This recipe came about for two reasons. The first is that I have been living with my in-laws who eat a fairly SAD (standard American diet) and LOVE their ice-cream sandwiches. So I have been sitting around watching them eat their delicious looking store-bought ice-cream sandwiches. Not only do they look delectable because it is soooo HOT out, but I am also pregnant on top of it! It is just a losing battle for me!

The second reason these came about was that I caught my husband sneaking licks of molasses this morning, so I thought it was time for a good molasses cookie, and voila! these were born!

Ingredients:

• 1 c. roasted nut butter ( I used almond)
• 1/2 c. rapadura, sucanat, or other dry sweetener
• scant 1/4 c. molasses
• 1 egg
• 1 tsp. vanilla
• 1 tbs. ground ginger (I used fresh, use less if you are using powdered)
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

• 1/2 pint vanilla ice-cream (use Coconut Bliss, home-made, or Haagan Daas!)

Directions:

1. Mix all ingredients together, except ice-cream.
2. Chill in refrigerator for 1/2 hour.
3. Form into balls and place on greased cookie sheet.
4. Bake for 12 mins. at 350 degrees.
5. Cool and freeze for 10 minutes, meanwhile take ice-cream out of the freezer and let soften for the same time.
6. Layer ice-cream between two cookies, smoosh together and re-freeze! YUM!!