Gluten Free Dairy Free Sugar Free Low Carb Paleo Vegan Whole 30
Bursting with strawberry flavor and a touch of beet powder to boost the nutrient profile and deepen the pink color. Just the right amount of chocolate to make it indulgent, but keeping that light fruity taste center stage.
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Prep time: 20 minutes Total time: 3 - 4 hours for freezing
Makes 8 cupcakes or 12 mini cheesecakes or one 7 inch cake
Chocolate base: 1/2 cup almond flour 1/2 cup walnuts 1/4 cup coconut flour 1/4 cup coconut sugar or monk fruit 1/4 cup cacao 2 Tablespoons ghee or pastured fed butter (butter flavored coconut oil for vegan) 1 Tablespoon ground flax 1/8 teaspoon ceylon cinnamon Pinch of pink salt
Double recipe to make a 7" springform cake
Vanilla N'ice Cream: 1/2 cup cashews, soaked overnight or 2 hours in hot water 1/2 can full fat coconut cream 1/2 cup riced cauliflower, remove from freezer and allow to warm to room temperature for a smoother texture 1/4 cup monk fruit 1/2 tablespoon vanilla 1 scoop vanilla collagen
1 teaspoon beet root powder (optional)
1/4 teaspoon vanilla bean powder (optional)
1 cup fresh or frozen strawberries (if frozen allow to soften before using) tops removed
3 or 4 additional strawberries, sliced to place into n'ice cream
Place cashews and coconut cream into processor. Blend till smooth. Add in the rest of ingredients (except sliced strawberries), and blend again till smooth. Do not over mix. Pour into muffin wells or springform pan.
Place sliced strawberries strategically down into mixture. Smooth over top and place in freezer for 4 - 5 hours or overnight, till fully frozen.
Decorate as desired. Allow to soften slightly before serving.
1/4 cup chocolate chips
1 tablespoon coconut oil
In saucepan over very low heat, combine chocolate chips and coconut oil. Stir till fully melted and combined. Remove from heat. Drizzle over cake and enjoy!
10 g Net Carbs Keto Grade A Glycemic Load 2