Valentines day can be full of rich treats that blow the results of your January resolutions and hard work. But it doesn’t have to. I tested a few new recipes…and one epic fail – that I’ll share with you.
Screw you dr axe! I just wasted 6 eggs, 1/2 cup raw honey and 3 cups organic flaked coconut. Valentine macaroon mush.
First – the Epic Fail – which I know you’re curious about.
Coconut Macaroons
SCREW YOU DR. AXE!
Sometimes when I look at his recipes, I’m convinced there is no test kitchen involved, or they don’t write down the recipes correctly. I’m not a classically trained chef, just love to cook and bake and I realized immediately that the coconut flakes called for in the recipe should probably have been shredded coconut, and that the cooking temp of 350 seemed high for macaroons…but there were no comments about those things so I followed it. Bhech.
Shredded definitely, 325 definitely…but still, not sure they would have been edible.
Up side, I got to test out my homemade red food coloring and the coconut mess was definitely pretty pink!
Ready to read about what worked???
For Chocolate Lovers:
Double Chocolate Gooey Cake
Base layer:
- 1 c almond meal
- 1/2 t baking powder
- pinch of sea salt
- 2 T melted coconut oil
- 1 T honey
- 1 t vanilla
- 1/2 c melted chocolate (chips or bar – you chose sweetness)
- 1 T chia seeds
Melt coconut oil with honey, vanilla, chocolate and chia seeds in a sauce pan. Remove from heat and stir in almond meal, baking powder and salt. Pour into greased 8×8 pan and place in freezer to set while you prepare the next layer.
Top Layer:
- 1 c almond meal
- pinch of sea salt
- 1 t vanilla
- 2 T melted coconut oil
- 3 oz apple sauce
- 1/4 c chopped chocolate of choice
- 1/4 c coconut sugar
Melt coconut oil in a sauce pan and stir in remaining ingredients (you can use the same pan as in the first layer). Spread over base layer and bake at 350 for 20-25 minutes or until set.
Very dense, gooey, rich, awesome!
If your sweetie isn’t such a chocoholic try these muffins. With out the frosting they’re a great option for breakfast!
Carrot cake muffins.
- 2 c almond flour
- 2 t baking soda
- 1 t sea salt
- 1 T cinnamon
- 1 t cloves
- 8 medjool dates
- 3 ripe bananas
- 3 eggs
- 1 t apple cider vinegar (raw – Braggs)
- 1/4 c melted coconut oil
- 1 1/2 c chopped carrot
Combine almond flour, salt, soda, cinnamon and cloves and set aside. In a food processor puree, dates, bananas, eggs, vinegar, coconut oil and carrots. Pulse and scrape down until smooth. Add wet mixture to dry mixture. Line muffin pan with paper liners and fill 2/3 full. Bake at 350 for 25-30 minutes – or until set. Cool completely or they’ll stick to the liners.
Optional – cream cheese frosting. I haven’t tried yet, but this is one I will:
- 2 cups golden cane sugar (processed into powdered sugar)
- 1/2 cup coconut oil at room temperature
- 1 tsp vanilla
- 1/2 tsp Himalayan salt
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp milk alternative, as required
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