I’ve always loved dessert but could take it or leave it. It was one of those things that I could easily give up for a while…up until my second pregnancy. During my first pregnancy I craved fruits and vegetables (and burgers during my second trimester only). This last pregnancy created the mother of all sweet tooth (teeth? tooth? Whatever). For the whole 9 months I had to have something sweet, specially late at night, and preferably something involving chocolate. I seriously thought I was going to get gestational diabetes, thankfully I didn’t. That little bad habit carried on for a couple of months after I had my baby. That’s when I decided it had to stop, and we as a family, needed to develop a healthier lifestyle. Unfortunately, those pesky late night cravings for something sweet still show up every once in a while, most times I ignore it, drink water and go to sleep. But other times I just have to have something–I just now have it earlier in the evening. So I started experimenting with a couple of cake-in-a-mug recipes that were Paleo friendly but they did not turn out so good, they were either too dry or not sweet enough and bitter, yuck!
Last night I tried again. I found this organic coconut palm sugar to replace sugar, I figured I’d give it a try. It says to replace sugar 1:1 but, turns out it doesn’t sweeten as much as I thought so I ended up adding a little bit of agave nectar, although the cake was more of a dark chocolate flavor and not as sweet as regular chocolate cake. Now, agave is still considered a sugar (just not as bad as refined sugar) so I am going to try this again without using the agave and maybe increasing the coconut palm sugar. But the faux caramel that I made out of dates was sweet enough and was the perfect complement to the cake, so it made up for it.
I used 4 6oz ramekins thinking it would rise more but you can use 2 ramekins or 4 oz ramekins.
1/2 cup unsweetened cocoa powder
4 Tbsp. Coconut oil
½ tsp Vanilla Extract
1/8 tsp Salt
2 Tbsp Organic Coconut Palm Sugar (add 2 more if not using agave)
2 Tbsp. Agave Nectar
1 tsp Coconut Flour
Faux Caramel Sauce
Place 20 dates in a microwaveable bowl with 2 tbsp. water, place in microwave for 2 minutes until they are soft. Pour dates and water in a food processor and pulse until it forms a paste. Add 3/4 cups of coconut milk, 1/2 tsp vanilla, 1/2 tsp cinnamon and a tiny pinch of salt and pulse until well blended and creamy. Makes about a cup.
Method for cakes
Preheat oven to 375°F. Grease ramekins with coconut oil.
In a medium microwave-safe bowl, place cocoa powder and coconut oil and put in the microwave for 30-45 seconds or until coconut oil is melted. Stir until smooth and let cool.
In a small bowl, beat eggs, vanilla, salt, coconut palm sugar and agave with a hand mixer until light and frothy, about five minutes (this can seem like an eternity, but hang in there because it’s worth it!).
Pour egg mixture over chocolate. Sift coconut flour over the top then gently fold all the ingredients together.
Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven. Bake for 11-12 minutes.
Remove from oven, drizzle faux caramel sauce over them and serve immediately. Enjoy! Refrigerate any remaining sauce.