CHOCOLATE CAKE – ‘OMG, I can eat this?’ series

OMG, I can eat this? aims to reconstruct your favorite No Go meals and turn them into delights you can chow down on without feeling terribly afterward.

JUMP TO THE RECIPE

No. Way.

There’s just no way that this could be healthy. Right? How can the words chocolate and cake be in the same title and still be considered worthy of this blog?

Simple.

No sugar. Few carbs. Added vegetables.

Now, when I say “no sugar” I don’t mean the cheater’s version that so many recipes do by adding honey or agave syrup to this. The sugar content still goes up by doing that, it’s just from a “healthier” source.

No, instead, the deep richness of the chocolate and a bit of salt are appreciated fully without the distraction of sugar. I paired this with a creamy yoghurt when serving. The natural sweetness and cream in the yoghurt combine with the cake to become a bittersweet bite and, if you want, you can amp that up by using sweetened yogurt.

Adding the zucchini to this isn’t just for vegetable content’s sake. The moisture from the squash makes for a tender puddingy consistency and the fruit adds potassium, manganese and vitamins A and C into the mix. A dessert that’s pumping you with vitamins. Whodathunk it.

Cooking the whole(some) confection in a slow cooker gives you two things. A walk-awayable cooking method and a tender, yet crunchy end product.

Ugh. Shut up and make it.

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Chocolate Zucchini Slow Cooker Cake

Prep time: 5 minutes

Cooking time: 120 mins

Makes 6 serves

Ingredients

Adapted from this recipe.

  • 1 medium zucchini, shredded
  • 2 eggs, whisked
  • 3/4 cup of peanut butter
  • 1/4 cup cocoa powder
  • 2 tablespoons stevia powder (optional)
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • pinch of salt
  • 2 squares of unsweetened chocolate, broken into small pieces

Method (and a touch of madness)

  • Grate zucchini and squeeze out excess moisture by placing inside a tea towel, wrapping it up and squeezing. Do it well, but don’t be overly pedantic about this. Extra moisture will only make it a little more puddingy.
  • In a bowl, mix up all wet ingredients and then dry, reserving the chocolate pieces.
  • Lightly grease your slow cooker and dump the mixture in. Dot the top with chocolate pieces.
  • Cook on high for 2 hours.
  • Scoop out and serve with a dollop of yoghurt.

Guide for the ‘arians:

  • Flexitarian – good
  • Pescetarian – good
  • Vegetarian – good
  • Omnivore – good
  • Vegan – use the egg replacement of your choice
  • Gluten free – good
  • Lactose free – good

Love y’all like a fat kid loves… well, you get it.

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One thought on “CHOCOLATE CAKE – ‘OMG, I can eat this?’ series

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