Vegan Zucchini Chocolate Cake

What you’ll need:

Cake:

  • 280g shredded zucchini
    150g coconut oil
    260g spelt whole wheat flour
  • 100g coconut sugar
  • 1 tbsp vanilla extract
  • 1 tbsp baking powdrer
  • 3 tbsp chia seeds
  • 3 tbsp unsweetended cocoa powder
  • 1 tsp cinnamon
  • a pinch of salt

Chocolate topping:

  • 150 g dark vegan chocolate
  • 1 tsp coconut oil
  • 200 g coconut milk

Instructions:

  1. Preheat the oven to 200 degrees celsius
  2. Wash, peel and shred zucchini
  3. In a large mixing bowl, whisk together all the ingredients for the cake
  4. Line the baking form with parchement paper
  5. Evenly spread the cake mixture in the baking form
  6. Let it bake for 20-30 minutes (Tip: Use a toothpick & insert it into the cake. If it comes out clean, the cake is ready to be taken out oft he oven)
  7. Let the chocolate melt over low heat, then add the coconut milk and oil and stir together until well combined
  8. When the cake is ready, take it out of the oven and let it cool down completely – then evenly spread the chocolate topping, leave it to set and cut the cake into squares.
  9. Enjoy! ?

Almond Joy Date Bites

I consider medjool dates my best friend. Not only do they taste like candy, they satisfy my craving for chocolate. They are packed with bone strengthening-minerals, filled with triglyceride-lowering antioxidants. This recipe is key to helping curve my candy cravings.

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What you’ll need:

  • 1 cup Dates
  • 1/4 cup unsweetened Coconut
  • 1 cup Almonds
  • 2 tablespoons Cacao powder
  • 1/2 tsp Vanilla extract
  • Pinch of sea salt

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Prep Time: 10 mins
Total Time: 10 mins
Serving: 5 (3 bites per serving)
Average Calories per Serving: 250 calories

Directions:

  1. Add the dates to the food processor and process until they have broken up and formed a ball if the consistency seems dry add ½ tbsp. at a time until desired consistency.
  2. Add the almonds, cocoa powder, vanilla extract, unsweetened coconut, and sea salt.
  3. Process until all parts are evenly blended and the mixture forms into a ball again.
  4. Remove mixture from the food processor and roll into roughly 15 bites
  5. If desired, roll each ball in the shredded coconut.
  6. Keep refrigerated

Bittersweet Chocolate Cake

Still thinking about what to contribute to tomorrow’s Thanksgiving feast? We’ve got you covered with Le Colonial‘s Bittersweet Chocolate Cake. This is the perfect amount of sweet at the end of a filling, savory meal. Just make sure you leave some space! ‘Tis the season to indulge (a little) after all.
We’ve got a week left of National Diabetes Awareness Month- which means you still have time to drop by both Le Colonial and Brasserie Ruhlmann to check out our curated and healthy prix-fixe menu, perfect for when you’re tired of cooking and over of all of the Thanksgiving leftovers.
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Bittersweet Chocolate Cake
INGREDIENTS:
  • 6 tablespoons stick butter or margarine
  • 4 ounces dark chocolate (61%)
  • 1/3 cup fat-free milk
  • 1/3 cup sugar-free apricot preserves or apricot spreadable fruit
  • 2 teaspoons instant coffee crystals
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1-1/2 cups Equal Spoonful or Granulated*
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 oz of Frangelico liqueur * May substitute 36 packets Equal sweetener
INSTRUCTIONS:
  1. For Torte, heat 6 tablespoons butter, 4 ounces dark chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
  2. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth.
  3. Whisk in egg yolk and vanilla.
  4. Add Equal and Frangelico, whisking until smooth.
  5. Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper.
  6. Beat egg whites and cream of tartar to stiff peaks in large bowl.
  7. Fold chocolate mixture into egg whites; fold in combined flour and salt.
  8. Pour cake batter into pan.
  9. Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake.
  10. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools.
  11. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
  12. Remove cake from pan and place on serving plate.
  13. Garnish top of cake with dollop of crème fraiche, fresh raspberries and fresh mint, if desired.
  14. Cut cake into wedges.

ENJOY!

Halloween Treat: Healthful Hearty Snickers Bars

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Trick or treat! Hall-o-ween is right around the corner! I, like many, have an undying love for all things chocolate, but I am always searching for that “healthy alternative” that fits my lifestyle but also doesn’t compromise taste. Let’s get started, here’s what you will need:

• Cashews
• Coconut milk (substitutes; almond or rice milk)
• Medjool dates, pitted
• Shredded Coconut
• Local Honey
• Peanut Butter (substitutes; any nut butter or PB2)
• Nut of Choice (hazelnuts, peanuts or almonds)

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Prep time: 20 – 30 mins
Total Time: 4.5 – 5 hours
Serves: 6 – 20 people based on cut sizes
Average calories per bar: 80
 

For the base
• 1 1/2 cups cashews
• 1/2 cup shredded coconut
• 8 Medjool dates, pitted
• 3 tbsp local honey
1. In a food processor, process cashews into small pieces.
2. Add in coconut, dates, and local honey and process until a sticky dough forms.
3. Add parchment paper to your dish to prevent sticking.
4. Rolled the sticky dough into a ball to make for a more even layer.
5. Use your palm to flatten the ball and use a silicon spatula to evenly distribute the dough
6. Place in the freezer.

For the caramel
• 8 Medjool dates, pitted
• 1/4 cup peanut butter
• 2 tbsp coconut milk
• 1 tbsp local honey
1. In a food processor, process dated and honey.
2. Add in peanut butter and gradually add in coconut milk until a smooth caramel forms.
3. Remove dough from the freezer.
4. Spread the caramel over the base.
5. Place back in the freezer for easy layer of chocolate

Toppings
• 1/4 cup nut topping of choice ( I LOVE using hazelnuts for their added flavor but used shaved almonds for this recipe – I used whatever I have in my kitchen)
• 1 cup melted chocolate (I use dairy free, soy free chocolate chips, but feel free to use what is in your kitchen)
1. Remove tray from the freezer.
2. Melt chocolate in the microwave, stirring every 15 seconds until completely melted.
3. Pour chocolate over the caramel layer and spread evenly with a silicon spatula
4. Place back in the freezer until hardened (I normally wait 3-4 hours).
5. Remove from the freezer, cut to desired size and enjoy!

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