I have found a new place of friends in the mountains of the Marche in central Italy. A house of witches. Why? Because it’s a magic home. A home of all types of arts, paintings, sculptures, gadgets, healthy stuff.. The two women are such a resource of ideas of all kinds.. magic!
As I am friends with them of course I talked about my diet and they are so curious and enthusiastic. So sometimes we try new recipes. As they are not already in the paleo they have still these craving moments, a sweet tooth.. something I nearly lost.
Yesterday we tried a cake, a chocolate coconut cake as the weather is in these days a little boring with rain and cold.. instead of summer heat.
It’s a 30 minutes cake. Perfect for some one who has a lot of things to do and no time to be in the kitchen but still wants something yummy.
We decided: one is doing some photos, one is preparing and one is the director of all. I did the last one.. as I found a cake in Internet and alternated it for us as we had not all the same ingredients as the original recipe requires.
The outcome of our experiment has been soooo yummy. We had also a ‘booking’ by phone for a piece! OK, it was for the boy-friend of one of them but he took even two pieces. And the cake was finished in two days. I was lucky to get two small pieces as well 😀
- 2.5 cups shredded coconut
- 1/4 cup almond flour
- 1/2 tsp cinnamon
- 1/4 cup raw honey
- 1/4 cup coconut oil
- 400 ml almond milk
- 230 gr dark chocolate
- 3/4 cup raw honey
- 3 egg whites
- 3 yolks
- 1/2 tsp vanilla bean
- 1 1/2 tsp cinnamon
- Preheat the oven to 175°C and grease a pie pan.
- In a bowl put all the shell ingredients and mix them well. Transfer into the pie pan and spread evenly with sides a third up. Bake for 10 minutes. Remove from oven and let cool.
- Meanwhile heat slowly almond milk with chocolate until melted. Add the honey.
- Whip the egg whites until stiff. Reduce speed and add yolks, vanilla and cinnamon at slowly speed. Spoon in chocolate milk and blend until all mixed thoroughly.
- Pour the mixture onto the coconut shell and return pie pan into oven for additional 15 - 20 minutes. Remove and let cool well. Refrigerate until set well.
It tastes best when one day or over night in fridge.
Try with whipped coconut cream or also paleo ice cream, for example vanilla, on top. Super delicious!
ricordo benissimo il sapore e l’odore! I enjoy to make some pictures… This cake is now in our menù!! – one of the whitches –