Gluten Free Dairy free Sugar Free Keto Paleo Vegan Low Carb
Imagine layers of chocolate, white chocolate, chocolate, and more chocolate 😋 If this doesn't hit the spot for the chocolate fix, well... you my friend, may need an intervention 😜
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Prep time 20 minutes
Total time 3 - 4 hours for freezing
Makes 6 cupcakes or 12 mini cheesecakes
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
1/4 teaspoon ceylon cinnamon
Pinch of pink salt
Combine all ingredients in food processor until well blended and uniformly moist. Press into the bottom of silicone cupcake molds, 7 inch springform pan.
Double recipe to make a 7" springform cake
Vanilla N'ice Cream:
1/2 cup cashews, soaked
1/2 can full fat coconut cream
1/2 cup riced cauliflower
1/4 cup monk fruit
1/2 tablespoon vanilla
1/8 teaspoon vanilla bean powder (optional)
Clean food processor after making chocolate base. Put all ingredients into clean food processor and blitz for a couple of minutes till creamy. Add more coconut cream if needed to get desired creamy consistency.
Divide mixture into 2 equal parts.
To one part:
Add 1 scoop vanilla collagen
2 Tablespoons melted cacao butter (works best if integrated while processing)
To the other:
Add 1 scoop chocolate collagen
2 - 3 Tablespoons cacao to taste preference
3 Tablespoons chocolate chips
1/2 tsp chaga
Layer the vanilla over the chocolate base till about half full. Freeze till hardened the fill to top with chocolate mixture.
Chocolate drizzle
1 cup chocolate chips
1/8 cup coconut oil
Melt chocolate and oil over low heat. Stir together. Drizzle while warm, keep extra in fridge.
