BLACKOUT HEALTHY PALEO CHOCOLATE CAKE

Grandma came pulling up the driveway in her California blue Prius.

Baskets of blueberry muffins, purple pansies, and root beer made it’s way into the house.

Grandma visiting is always the best.

I love her presence, hugs, and value her investment in our family.

I grew up with my family making frequent trips to visit grandma and grandpa’s house on the cliff by the pacific ocean.

Things haven’t changed much since.

I still love to visit grandma. And I love it when she visits me!

After playing tourist in Leavenworth, doing the whole listening to the accordion players in their lederhosen (fun fact: my sister, best friend, and I used to dance around in our German getup and were extras in a german Christmas movie!), picking out taffy flavors with Josiah, my youngest brother- who looks like a beautiful six foot three man at only fifteen, and finding a steal on some local ceramics, we headed back for dinner and dessert!

INGREDIENTS
Cake

• 2 cups raw sweet potato minced
• 2 large eggs
• 3/4 cup black cocoa powder or regular
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1/2 cup coconut sugar
• 1/4 cup coconut flour
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• Frosting
• 1 3/4 cup sweet potato cubed
• 1/2 cup avocado
• 1/2 cup soft medjool dates pitted
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
3. .................................

for full recipes please see : paleoglutenfree.com

Share this post