Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

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This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

Ingredients
  • Cake
    • 6 medium eggs
    • ½ cup of coconut oil, melted
    • ⅓ cup of honey (or any sweetener you like)
    • ⅔ cup of sesame seeds (or sesame seed flour)
    • ⅓ cup of coconut flour
    • ¼ cup of cocoa powder
    • 2 teaspoons of baking powder
    • 1 teaspoon of psyllium husks
    • A pinch of salt
  • Coconut filling
    • 1 cup of coconut milk (or any milk you like)
    • ½ cup of coconut flakes, unsweetened
    • ¼ cup of honey (or any sweetener you like)
  • Chocolate Ganache frosting
    • 340 grams of 85% dark chocolate
    • 1 cup of pure cream
Directions
  1. Cake
    1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
    2. Next, add the sesame seeds and mix for more 4 minutes.
    3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
    4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
    5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
    6. Reserve, letting it cool completely before assembling the cake.
  2. Coconut filling
    1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
    2. Reserve and let it cool completely before filling the cake.
  3. Chocolate Ganache frosting
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. Pop into the fridge and let it there until is completely cool.
    5. Once cooled, whip up using a stand mixer and reserve.
  4. Assembling the cake
    1. Slice the cake into 3 layers.
    2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
    3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
    4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
    5. It’s done!

The best gluten free brownies EVER | VALENTINE’S DAY

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🎶 … love is in the air… ❤️

Hi! This is the perfect recipe to surprise someone special this Valentine’s day. Trust me, you can’t go wrong with this recipe. These sweet potato and gluten free brownies are not only healthy but also extremely delicious, much better than many “traditional brownies” out there.

I’ve made them several times and everybody loved, even my picky friends when the topic is real food and healthy recipes. According to them: “this is so delicious, I would never tell it’s healthy too!”. I’m telling you, this recipe is definitely a winner and your loved ones will feel extremely special after having a bite.

After cooking, you can share it fresh from the oven or how about going fancy, placing in a beautiful box and give it as a present?

Ingredients
  • 1 ½ cups (390 grams) of purple sweet potato, mashed (about 4 small units)
  • 2 tablespoons of coconut flour
  • ½ cup of coconut oil
  • ½ cup of cocoa powder, unsweetened
  • 1 large egg
  • ¼ cup of honey (or any sweetener you like)
  • 1 tablespoon of vanilla extract
  • A pinch of salt
  • 1 teaspoon of baking soda
Directions
  1. First, you must use purple sweet potato, ok? The gold one will not give you the same result. Get about 4 small units, wrap them in aluminium foil and preheat oven to 160C (320F). Roast them for 1 hour or until tender.
  2. Later, peel and mash the potatoes. We will use 1 ½ cups only – approximately 400 grams.
  3. In a food processor add all ingredients and mix until very well combined. In case you want to add some nuts, mix all ingredients first, then add ½ cup of the nut you would like and mix a little bit more.
  4. Place a baking paper sheet in a cake tin and pour the mixture in.
  5. Preheat oven to 170C (338F) and bake it for 40 minutes.
  6. It’s done! Now put it in a beautiful box and your Valentine’s Day present is ready to go.

Tip: you can also add ½ cup of pecans (or any other nut you happen to have). I decided to make a nut free version this time. 🙂

100% Chocolate Cafe | Ginza – Tokyo

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100% Chocolate Cafe entrance
100% Chocolate Cafe entrance

100% Chocolate Cafe is a store owned by Meiji, a traditional Japanese chocolate brand. There you will find desserts, chocolate drinks, and an incredible variety of 56 chocolate flavours! That’s right, I have the proof on the image below. 😛

Chocolate options
Chocolate options

There is a huge range of different flavours, grouped by: cacao beans (1-22), different sweeteners (23-26), different types of milk (27-33), Japanese flavours (34-40), European taste (41-50) and Cacao history (51-56). I don’t know how to read Japanese, but I believe each tablet has 14 grams of chocolate.

My order

It was extremely hard to choose. I simply love chocolate and unusual flavours, so the combination of both was a tremendous challenge for me. In the end here’s what I got:

  • Wasabon (26) – a type of Japanese sweetener.
  • Maccha (34) – a Japanese herb.
  • Yomogi (37) – another Japanese herb.
  • Cinnamon (52).
  • Cacao 95% (54).
My pretty bag. :D
My pretty bag. 😀
My choices were Wasabon, Maccha, Yomogi, Cinnamon, and Cacao 95%
My choices were Wasabon, Maccha, Yomogi, Cinnamon, and Cacao 95%

About the chocolate itself, I’m quite happy with my choices; chocolate pieces of good quality, not fatty and you could hear the chocolate snap when biting it. The flavours are mild as well, so if you are afraid of trying something you think you may not like, no need for that as the cocoa flavour is more prominent on it than the added element.

OK, except for the cinnamon one… I could swear it had some sugar crystals in it, so I’m not sure whether this is a Japanese thing or simply that the chocolate did not survive perfectly the trip back – yes, I ate them back here in Australia – it wasn’t expired, though.

The verdict

In case your are a chocolate lover like I’m, it is definitely a place to go. You can have a dessert, drink something, or just buy some of these chocolates as a little souvenir from Japan 🇯🇵.

About the English: There is an English menu and staff can communicate just a little in English.

Total bill: Unfortunately I don’t remember how much it was, but I do remember they had special prices depending on the quantity you buy.

Exact location: https://goo.gl/maps/7fWXvKgbVrw

More information: www.meiji.co.jp/sweets/choco-cafe/

How to make: Chocolate Ganache – traditional and dairy free

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Chocolate Ganache is one of those things you can use everyone. You can add to fruit, use as topping on a cake, as filling for a pie or simply eat it, the way it is.

Another positive thing is how extremely simple it is to make some (or plenty, depending on your hungry for chocolate :P) and you can easily have a dairy free version too!

Today’s video we’ll show you two recipes: Traditional Chocolate Ganache and Dairy Free Chocolate Ganache. Press the play button!

Ingredients
  • Traditional ganache
    • 100g of dark chocolate (90% or 4 tablespoons of cocoa powder)
    • 1 tablespoon of coconut sugar (or any sweetener you like)
    • 1 ½ cup of pure cream
  • Dairy free ganache
    • 4 tablespoons of cocoa powder
    • 1 tablespoon of coconut sugar (or any sweetener you like)
    • 1 ½ cup of coconut milk
Directions
  1. Traditional ganache
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and coconut sugar. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. It’s done!
  2. Dairy free ganache
    1. Add all ingredients in a saucepan.
    2. Mix everything well at medium to high temperature for 3 minutes or until you get a smooth and creamy mixture.
    3. And it’s done!

Low Carb Christmas Recipes

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It’s the festive period of the year, and what kind of holidays would they be without a good dessert? So, if you are looking for some Low Carb or Gluten Free Christmas Desserts, you’ve found the right place.

Check below a couple amazing recipes I’ve selected for you. 🙂

Chocolate Lava Cake - Gluten Free, Refined Sugar Free, and Grain Free
Chocolate Lava Cake – Gluten Free, Refined Sugar Free, and Grain Free.
Chocolate Mousse - Gluten Free and Refined Sugar Free.
Chocolate Mousse – Gluten Free and Refined Sugar Free.
Decadent Lava Cake - Gluten Free, Refined Sugar Free, and Nut Free.
Decadent Lava Cake – Gluten Free, Refined Sugar Free, and Nut Free.
Tiramissu - Gluten Free, Refined Sugar Free, and Grain Free.
Tiramissu – Gluten Free, Refined Sugar Free, and Grain Free.
Upside-down Apple Cake - Gluten Free, Refined Sugar Free, and Grain Free
Upside-down Apple Cake – Gluten Free, Refined Sugar Free, and Grain Free.
Almond Cookies - Gluten Free, Refined Sugar Free, and Dairy Free
Almond Cookies – Gluten Free, Refined Sugar Free, and Dairy Free.