LiveSqueezy
  • Home
  • All Recipes
  • Goal
  • About
  • FAQ
  • Contact

Paleo Chocolate Chip Cookie Cake with Chocolate Cashew Fudge

8/4/2017

0 Comments

 
Picture
Since making my mother go paleo I have found myself baking and making more treats then I ever have before. I don't typically eat these snacks or treats because that's what they are, snacks and treats, but for the person transitioning into a new lifestyle I see the need for snacks or sweets more often then not. Anyways, it was my mom's birthday, so I made her this delicious paleo cookie cake and I am just sharing the recipe. Don't let the ingredients list and directions scare you, this was seriously so simple and quick to make. This was also legit an amazing cookie cake. Everyone in my family loved it and my mom forgot it was even paleo. I do have to point out though that there is absolutely no nutritional benefit from this cake and making a paleo treat does not mean it is a healthy treat! It's just a treat that uses paleo friendly ingredients for those with food allergies or those who are cutting out certain foods from their diet. After plugging this recipe into MyFitnessPal, 18 servings yields 19g of Carbs, 22g of Fat, and 4g of Protein per serving, and again that's if you can cut this cookie cake into 18 slices. Did I just convince you not to make this now? I am the worst. To make it a little less caloric and high in fat you can definitely remove one of the fudge layers or just cut the fudge ingredients in half - both layers had a TON of fudge when I dumped it on the cake. Also, you can just make chocolate chip cookies out of the "cake" layer if you want too. There, I convinced you that you can still make this and enjoy it a little more guilt-free! Seriously though this dessert was super delicious!

Paleo Chocolate Chip Cookie Cake with Chocolate Cashew Fudge
Ingredients:

For the "Cake" Layer
  • 1 egg plus 1 egg-yolk, room temp
  • ½ cup coconut oil, melted and cooled to nearly room temp
  • ½ cup organic coconut sugar (I used Bob's Red Mill Organic Coconut Sugar)
  • 2 tsp pure vanilla extract 
  • 2 cups blanched almond flour (I used Bob's Red Mill Almond Flour)
  • ¼ cup tapioca flour/starch (I used Bob's Red Mill Arrowroot Starch)
  • 1 tsp baking soda
  • ⅛ tsp fine grain sea salt
  • ⅔ cup dairy free dark chocolate chips (I used Enjoy Life)
For the Chocolate Fudge Layer
  • ¾ cup dairy free dark chocolate chips (I used Enjoy Life)
  • 2 tbsp coconut oil
  • ¼ cup nut butter of choice (I used cashew butter)
  • 1 tsp maple syrup, raw honey, or favorite sweetener (optional)
For the Cashew Butter Fudge Layer
  • ¼ cup + 2 tbsp creamy cashew butter (or other smooth nut butter)
  • 3 tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1 tbsp raw honey or pure maple syrup
  • Mini dairy free chocolate chips (I used Enjoy Life)
Directions:
Make the cookie cake layer:
  1. Preheat the oven to 350 degrees and grease a 9 inch cake pan with coconut oil.
  2. Combine the eggs, coconut sugar, coconut oil, and vanilla and beat until very smooth.
  3. In a separate bowl, combine all the dry ingredients, then slowly beat into the wet mixture to form a sticky dough.
  4. Stir the chocolate chip in, and transfer the mixture to the greased cake pan. Bake in the preheated oven for 15 minutes, or until set, remove from oven and set aside to cool.
For the Chocolate Fudge Layer:
  1. In a small saucepan over very low heat, stir & melt the chocolate chips and coconut oil until smooth. Remove from heat and stir in the nut butter and sweetener until satiny smooth, set aside to cool.
For the Cashew Butter Fudge Layer
  1. In a mixing bowl, combine the melted coconut oil with the creamy nut butter, and beat until smooth. Stir in the honey (or maple syrup) and vanilla.
Final Assembly:
  1. Once the cookie cake is mostly cooled, spread the chocolate fudge layer on generously, followed by the cashew butter layer. If you want to create pretty designs (I tried but got impatient!) you can refrigerate between fudge layers, otherwise, any way you want to top this cake will work.
  2. Top with mini chocolate chips if desired, and refrigerate for 1-2 hours to set the top. Store leftovers in the fridge, removing about 30 minutes before serving to soften the fudge layers.
  3. Enjoy!​

Original recipe found here
0 Comments



Leave a Reply.

    Picture

    Erika Copeland

    Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.

    Instagram

    categories

    All
    AIP
    Beef
    Breakfast
    Brussels
    Burgers
    Casserole
    Cauliflower Rice
    Chicken
    Crockpot
    Kombucha
    Low FODMAP
    Meal Prep Tips
    Nutrition Blog
    Pork
    Pressure Cooker
    Quiche
    Sausage
    Shrimp
    Snacks
    Steak
    Sweet Potatoes
    Treats
    Tuna
    Turkey
    Vegan
    Video
    Whole30

    Archives

    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016

Powered by Create your own unique website with customizable templates.
  • Home
  • All Recipes
  • Goal
  • About
  • FAQ
  • Contact