If you are gluten free, dreaming and aspiring of being gluten free or not even gluten free at all like me, you are going to absolutely adore the book I am featuring today
This delicious jar of rich, decadent, and healthy goodness is my creation of a recipe by the talented raw chef Heather Pace, which can originally be found in her new book Sweetly Raw Desserts {and is shared here with her permission}
Begin by preparing the frosting first. {Gluten-Free, Vegan, Refined Sugar-Free}. So I know you’re probably here because you’re wondering what kind of cake is made with sweet potato and chocolate pudding… right
Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest
Click here to share the video on Facebook. And this is super exciting for those of us tired of everything coconut flavored – there’s no coconut taste (at least with the ingredients I used)
So if you know me by now, you know that the occasional vegan marshmallow treat just has to happen (If you haven’t tried this Gluten-Free Vegan Peanut Butter and Marshmallow Tart yet, you’re not my friend
*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways
I’ve already got a classic German Chocolate Cake cupcakes recipe worked out {which you can find in my book}, but wanted to do something new with this amazing flavor combo this year
I recently asked my readers on Facebook what recipes they wanted and couldn't find in stores. A no churn Mint Chocolate Chip Ice Cream (dairy free vegan) is something anyone can make
full fat coconut milk (for whipped cream – optional). This sweet rich Vegan Hot Chocolate is made with dark chocolate and topped with coconut whipped cream
CAKE. Position one rack in the center of the oven and preheat to 350 degrees. Oil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit
) Ingredients 1 tablespoon ground flax or flax meal 3 tablespoons water 3/4 cup dairy free, nonhydrogenated butter, such as Earth Balance 1 cup granulated sugar, I used organic, raw sugar 1 teaspoon vanilla extract 1 1/4 cups whole-wheat flour 1/2 teaspoon baking soda 1/2 teaspoon aluminum-free baking soda 1/3 cup unsweetened cocoa powder 1/4 teaspoon sea salt 1 cup nondairy semisweet chocolate chips or chunks – these are easier to find than you think
You can also find her on Facebook, Twitter and Pinterest. Thank you so much, sweet Mary, for stopping by CCS and sharing these fabulous cupcakes with us
Follow Foods For Long Life on FACEBOOK. A recent study by Oscar Franco and his colleagues from the University of Cambridge in England, showed additional benefits
This recipe was created by a contestant during a cooking competition. Once the mixture starts to boil, reduce the heat to a low bowl and cook for 35 to 45 minutes, whisking every couple of minutes, until the sauce has reduced by half
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