To start the New Year out right, I made a gluten-free, sugar-free, dairy-free flourless chocolate torte that’s healthier than most. What’s a holiday without dessert? A few bites of this smooth, dense chocolatey tart won’t ruin your New Year’s Resolutions.
And for those of you who haven’t taken the plunge and bought gluten-free flours, don’t worry. You can still whip this up.
For the ‘powdered sugar’ I whirled coconut and a little erythritol in a clean coffee grinder. You get a powdered sugar-like effect. It’s gorgeous.
This Year at SS&GF: What Do You Want to See?
Last year, I told you my plans for the blog. This year, I’d like to know what you’d like to see here. I have some ideas rolling around in my head, but really this blog wouldn’t be here without you. So, share your thoughts in the comments section.
My Book: An Update
Today was supposed to be the big day. Well, we’re on a slight delay. Instead of rushing, my editor decided to take a little more time and make my book the best it can be. (I love her!) My book should be out mid-January.
I’ve received e-mails from many of you looking forward to starting your New Year with healthier recipes. Don’t fret – my book will be here before you know it. And, my blog is full of recipes that can help you get started. If you have a question please *leave it in the comments* – this lets others with the same question see my answer instead of me answering the same question in e-mails 10 times.
Other Healthier Recipes
- Coconut Chicken Soup from Elana’s Pantry
- Easy Oven Omelet (dairy-free) from The Spunky Coconut
- Vegetarian Veggie Burgers from Diet, Dessert, & Dogs
- Healing Quinoa Cabbage Soup from The Whole Life Nutrition Kitchen
- Moist & Herb-y Turkey Burgers from Tasty Eats at Home
- Roasted Carrot Hummus from She Let Them Eat Cake
Serves: 8 servings
- 2 ounces unsweetened baking chocolate chocolate, chopped
- ½ cup unsweetened applesauce
- 1 (15 ounce) can low-sodium garbanzo beans, drained & rinsed
- 4 large eggs
- ½ cup Dutch-processed cocoa powder
- ½ cup palm sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon liquid vanilla stevia
- 3 tablespoons unsweetened, shredded coconut
- 2 tablespoons eythritol
- 1 (8-inch) paper doiley
- Preheat the oven to 350°F. Lightly coat a 9-inch spring form pan with cooking spray.
- Put the applesauce and chocolate into a small bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted. Set aside.
- Place the garbanzo beans and eggs in the bowl of a food processor fitted with a steel blade. Pulse several times to combine then process until smooth. Scrape down bowl and add melted chocolate and applesauce, sift cocoa powder into the bowl, add palm sugar, espresso powder, and stevia. Pulse several times, then process until smooth scraping bowl several times to make sure everything’s mixed well.
- Turn batter into prepared pan. Set pan on a baking sheet and bake for 18 – 22 minutes just until the center is set. Be careful not to over bake or the edges will be dry. Run a thin, offset spatula between the cake and the pan then let cool for 15 minutes in the pan. Remove the outer rim and then let cool competely.
- Put the coconut and erythritol in a coffee or spice grinder. Grind until powdery. Don’t over grind or you’ll have a paste.
- Once cake is cool, center doiley on cake. Use a fine mesh strainer to sprinkle powdered sugar over the cake. Carefully remove the doiley. Slice and serve.