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)

KETO EGGROLLS

December 30, 2023 / Lyn Jones / 0 Comments

Crispy eggrolls that are low carb and keto-friendly. These make a delicious appetizer. Makes 10.

WRAPPERS

  • 1 cup superfine blanched almond flour
  • 3 Tab coconut flour
  • 1 tsp BP
  • ¼ tsp salt
  • 2 tsp xanthan gum
  • 1 large egg
  • 1 Tab apple cider vinegar
  • 1 Tab water

FILLING

    • 125g ground pork
    • 1/3 cup finely shredded cabbage
    • 3 Tab thinly sliced carrots
    • 1/2 tbsp sesame oil
    • 3/4 tbsp low sodium soy sauce
    • 1/4 tsp ground white pepper
    • 2 Tab water
      glad wrap & parchment paper, rolling pin

      Instructions

      Wrappers

      • Add almond & coconut flours, BP, salt and xanthan gum together and knead until evenly mixed. In a small bowl, whisk egg. Add ACV, egg & water to flours; mix til dough forms.
      • Remove dough (very sticky), wrap in glad wrap & refrigerate 10 mins. Dough should then no longer be sticky and should still be pliable.

      • Place dough ball between two sheets of parchment paper and roll out thinly (just slightly less than 1/8 inch thick*).

      • Cut dough into 4 inch by 4 inch squares. Re-roll dough scraps to make more wrappers. You should have enough dough for about 10 wrappers.

      Filling

      • Bring a skillet to medium-high heat. Add in pork, cabbage and carrots. Cook, crumbling the meat as it cooks, until everything is just cooked. Add soy sauce, white pepper and water. Mix until filling is evenly seasoned. Taste and adjust as needed. Remove from heat.

      Wrapping Eggrolls

      • See photo collage in post for how to wrap the egg rolls (https://kirbiecravings.com/keto-eggrolls/).

        First, turn your wrapper so that it looks like a diamond. Place 1 Tab of filling directly into the centre of the wrapper.

      • Fold the bottom corner up until it just covers the filling. Fold the left and right sections of the wrapper into the middle. Roll your egg roll up until there is no more wrapper. Press gently along the edge to make sure your wrapper is sealed.

      Deep Frying Eggrolls

      • Add about 1 inch of oil to a deep pot. Bring to medium high heat.
      • Add a few eggrolls at a time, cooking until golden brown on all sides. Serve eggrolls while hot with your favorite dipping sauce. I served mine with sweet chili sauce.

      Notes

      • Do not leave out the xanthan gum. It is the key to the dough being elastic enough.
      • * If wrappers are too thick they will be doughy. If too thin, they will break when you add in the filling.
      • You can bake or air fry, but deep fried makes them much crispier. If you bake or air fry, they will turn just crispy and slightly dry & doughier.
      • To air fry, place eggrolls into air fryer and coat with cooking oil spray. Set temperature to 400F and cook about 5-6 minutes until eggrolls are crispy.
      • To bake, preheat oven to 400F. Place eggrolls onto a baking sheet and coat with cooking oil spray. Bake about 15 minutes or until eggrolls are crispy.
      • To make a keto-friendly sweet chili sauce, I mixed together sambal with sugar free marmalade.
      • If you do not like ground pork, you can also use ground beef, turkey or chicken.
      • Estimated nutrition does not include oil for frying.

      Nutrition

      Serving: 1eggroll, Calories: 131kcal, Carbohydrates: 5g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 138mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2

 

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