Cherry chocolate mousse cake (grain free)

December 30, 2023 / Lyn Jones / 0 Comments

This gorgeous cherry chocolate mousse cake is the perfect celebration cake for Christmas or a Summer birthday. It’s silky smooth, creamy, rich, fruity, no bake with a nutty base. Decadent & easy, it requires no oven . A dark choc ganache tart transformed into a fluffy, cheesecake like cake!


Ingredients

  • For the base

  • springform cake tin and a food processor
    100g     ( 3/4 cups) pecans
    pinch salt
  • 25g (scant 1/4 cup) coconut flour
  • 10g (1.5 Tbsp) coconut sugar
  • 15g (2 Tbsp)  raw cacao powder
  • 30g (1 .5 Tbsp) Westgold grass-fed salted butter

  • Cherry jam filling (can be swapped for 125g (1/2 cup) store bought cherry jam)

  • 2 cups fresh cherries, de-stemmed, halved and pitted
  • 2 Tbsp chia seeds
  • 1 Tbsp coconut sugar

    125g good quality cherry jam

  • Chocolate mousse filling

  • 140g (1 cup) raw cashews, soaked 4 hours in water
  • Labneh or 3/4 cup store bought cream cheese (try creme fraiche or ?  instead)
  • 1/2 cup milk of choice
  • 90g (3/4 cup) raw cacao powder
  • 110g (1/2 cup) coconut sugar
  • 100g (5 Tbsp) Westgold grass-fed salted butter (instead of cream)
  • 180g 70% dark chocolate, chopped

Instructions

  1. Grease and line a 7 inch round cake tin. You want to choose one that is springform, or has a removable base. You will need to start 4 hours before hand, soaking your cashews.
  2. Make the cherry jam. Add cherries and a splash of water to a small saucpan. Cook over low-medium heat for around 5 minutes, or until they soften and release their juices. Turn off heat. Mash with a fork, then add chia seeds and sugar. Mix well, then set aside to thicken and cool.
  3. Make the base. Add pecans, salt, coconut flour, sugar and cacao to a food processor. Blend until fine. Melt butter (stovetop method or in a microwave), then add to the food processor and pulse until a moist crumble forms. Transfer to lined tin and use a spoon to spread and press down, forming an even base.
  4. Once cherry jam has reached room temperature, add cooled, thickened cherry jam to the base and spread over the base, leaving a 2 cm gap around the outer edges (eg, don’t push jam all the way to the edges). Place in the fridge while you prepare the filling.
  5. Make the chocolate filling. Drain cashews and add to a blender with labneh (or cream cheese), milk, cacao powder and coconut sugar. blend on high for 1 minute, or until silky smooth. Transfer to a mixing bowl. Tip- use a rubber spatula to really scrape everything from the blender into the bowl.
  6. Place butter and chopped chocolate in a heat proof bowl. Heat 2cm water in a small saucepan, to the boil. Reduce heat, then sit bowl on top of the saucepan (so it sits on the rim). Gently melt, mixing occasionally. Once completely liquid remove from the heat and pour into the cashew chocolate bowl. Use a spatula to fold together until uniform.
  7. Remove base from the fridge. Pour chocolate filling gently on top, then use a clean spoon to even out. Return to the fridge for 4+ hours, or overnight.
  8. To serve, use a hot, sharp knife to cut into slices. Allow to warm to room  temperature then serve along side fresh cream and lots of cherries.

    (from https://panaceaspantryblog.com/cherry-chocolate-mousse-cake-grain-free/#tasty-recipes-3345-jump-target)

2 INGREDIENT ENGLISH MUFFINS (NO YEAST, EGGS, BUTTER OR OIL)

December 30, 2023 / Lyn Jones / 0 Comments

These are soft and fluffy, cooked on a skillet and so  quick & easy. Makes 8.
(from https://kirbiecravings.com/2-ingredient-english-muffins)

Ingredients

  • 2 cups (472 g) nonfat thick plain Greek yogurt (eg Kirkland)
  • 2 2/3 cups (338 g) SR
  • 4 Tab (40 g) cornmeal optional

Instructions

  • Add yogurt & SR to a large mixing bowl. Mix until evenly combined.
  • Knead dough until a tacky dough forms – about 7 minutes. The dough should also pull away from sides of bowl when ready. If still sticky, mix in 1 Tab SR at a time until no longer too sticky to shape and work with.
  • Divide dough into 8 equal portions, shape into 3 1/2 ” wide round hockey pucks, between 1/2 inch and 3/4 inch thick.
  • If using cornmeal, dip each side of the muffin into the cornmeal placed evenly on a plate.
  • Heat a large non-stick skillet on low-medium. Add a few rounds (I do 4 at a time) onto the heated skillet & cover. Muffins will rise so make space between each one. Cook 10 mins til golden brown, flip and cook for an additional 10 minutes still covered by lid.
  • Remove from heat and let sit covered for another 10 minutes. Cut into one to make sure it is cooked through. If for some reason it is not fully cooked, cook for a few extra minutes on low-medium heat until the muffins are cooked through.
  • Let cool completely then split open to toast. Add your favorite spread before eating. Uneaten muffins can be stored in the fridge or freezer.

Notes

  • Homemade self-rising flour: Combine 3 cups of all-purpose flour, 4.5 tsp BP and 3/4 tsp table salt to a large bowl. Whisk until thoroughly combined. Measure out 2 2/3 cups for the recipe. Save the remaining for if you need to add more to the dough.
  • Make sure to use a self-rising flour that contains 3 grams of protein per 30 grams of flour. Some self-rising flours use a softer wheat with less protein (2 grams or protein per 30 grams of flour), which will affect the amount of yogurt you will need.
  • Nutrition estimate does not include the optional cornmeal.

Nutrition

1muffin, Calories: 167kcal, Carbs: 32g, Protein: 8g, Sodium: 489mg, Sugar: 2g, NET CARBS: 32
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