Which is why I am thrilled that chocolate is actually really good for you! In this article put out by the Collective Evolution, an 110-year-old man states that chocolate is the top five foods that will help you live longer. My plan is to live until I'm at least 100, so that was incredibly good news for me. I can eat all the chocolate I want!
I buy my chocolate from Sprouts and get fair trade 70% or above, anything much lower won't give you the same benefits. Eating it straight is fantastic, but I love baking with it. This past week I made a delicious chocolate cake! It turned out very moist and delicious! This recipe calls for eggs but you can use chia seeds as a substitute. The best thing about healthy cake is that it's good for you and you can eat as much as you want! It doesn't weigh you down or give you the crazy sugar crash.
I got this recipe from Green Kitchen Stories. If you are into healthy eating and haven't heard of this blog, you NEED to look at this blog. It's seriously incredible.
Enjoy!
Banana, Almond & Chocolate Cake10 servings
This recipe calls for a lot of cacao, so make sure to choose a good tasting one. It’s a quite small cake but very rich, so 10 servings should still be enough.
200 g / 2 cups / 500 ml almond flour
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder
1 tsp baking powder
sea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rapeseed oil or olive oil
1/2 cup / 120 ml maple syrup or honey
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder
1 tsp baking powder
sea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rapeseed oil or olive oil
1/2 cup / 120 ml maple syrup or honey
Preheat the oven to 180°C / 356°F.
Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside.
Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. Add the wet ingredients to the dry ingredients and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a little almond flour with cacao powder and coat the sides with the mixture to prevent the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.
Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside.
Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. Add the wet ingredients to the dry ingredients and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a little almond flour with cacao powder and coat the sides with the mixture to prevent the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.
Cappuccino Ganache80 g / 3 oz dark chocolate (70%)1 single shot (4 cl) hot espresso or strong brewed coffee4 tbsp heated milk of choice (plant based or regular)
Chop the chocolate into small pieces and place in a bowl. Pour the hot espresso and heated milk over the chocolate and leave for a minute to melt. Use a spoon to stir until completely smooth. Pour the ganache over the cake and watch as is firms up. If the ganache thickens before you have poured it over the cake, you can melt it again over a water bath.
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