Tag Archives: Chocolate

Cheesecake-Filled Chocolate Covered Strawberries (Almost Sugar Free)

8 Feb

If you make these for a party, have a backup plan in case they don’t make it. Have a padlock on your fridge until their time comes. Trust me – you can’t trust yourself with these.

Most of the posts this week will be about no-bake cheesecake and it’s many uses. I used the same recipe across the board, and it goes a little something like this:

Vanilla Bean No Bake Cheesecake

16 oz Neufchatel cheese at room temperature
3/4 c. xylitol, erythritol, or sugar
1 1/4 c. heavy whipping cream, whipped stiff
1/2 tbsp good vanilla extract
Several drops of non-bitter stevia extract (to taste, darling)
1/2 tbsp vanilla bean paste or the insides scraped out of one vanilla bean

Cream your Neufchatel cheese and your sweetener together in a bowl. In a separate bowl, whip the heavy whipping cream until stiff. Fold in the whipped cream to your Neufchatel cheese mixture, then add in your flavorings and more stevia to taste. Voila! You’re done with that part! This can be used for a myriad of recipes.

Now, for the strawberries. Cut the tops off of the strawberries and use a paring knife to dig out the middle of the berry.

In a bowl held over a simmering pan of water, melt together one bar of good quality dark chocolate (85% cacao content is the best; my favorite brand is Green & Black’s Organic) along with two tablespoons of butter and 10-15 drops of stevia extract.

Dip them strawberries. I used a fork in the middle of the strawberry and then just swirled it around in the chocolate, using my fingers to pull it gently off of the fork. Set them on parchment paper or a silicon baking mat. Silicon baking mats, by the way, are the single best baking investment I’ve made this year.

I put the strawberries in the freezer while get ready to pipe the filling through a pastry bag. You want to make the cheesecake filling just before getting it into the strawberries, while its still soft.

Deliciousness.

Once you’re done, put them in the fridge for a few hours if you can wait that long. Otherwise – enjoy!

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Secret Ingredient Chocolate Cake

4 Feb

This cake is a stanchion of truth for all those people that think healthy cooking can’t taste as good or better than conventional methods.

I adapted the recipe from Healthy Indulgences. She’s great, if you haven’t been over to her blog – I highly recommend her recipes and her way of thinking!

My cake didn’t fluff up enough to cut in half like hers did, but it did turn out super moist and with absolutely no bean flavor.

If you hadn’t guessed it… black beans are the secret ingredient.

Secret Ingredient Chocolate Cake

1 15oz can of organic black beans, drained
5 organic eggs
1 tbsp vanilla extract – if you want variations, add an additional teaspoon of mint, almond, orange, or raspberry extract
1/2 tsp sea salt
6 tbsp butter
3/4 c. erythritol or xylitol (I used a mixture)
1/3 c. unsweetened cocoa powder, the best you can afford
1 tsp baking powder
1/2 tsp baking soda

Preheat the oven to 350°F. Grease and lightly flour or cocoa powder a 9 inch round pan and cut some parchment paper to line the bottom of the pan. Make sure the parchment paper is greased well if you are using it.

Put the drained beans, 3 eggs, vanilla, stevia, and salt into a blender. Blend on high speed until it is completely pureed, with no chunks. This took about 3 minutes for me, and I went a little longer to be safe… the ultimate failure point in this cake would be for someone to get a bean chunk in their slice of cake. Whisk your cocoa powder, baking powder and baking soda all together in another bowl. In a separate bowl, beat the butter and erythritol together until light & fluffy, and add the remaining eggs in one at a time, mixing until fully incorporated between each one. Add the bean mixture to the butter and egg mixture, and beat it until its well mixed. Finally, add your cocoa mixture and make sure its all mixed together well. Pour into your pan, tap the pan on the counter a few times, and stick it in your preheated oven for 40 minutes. Let the cake cool for a while after cooking, at least 10 minutes. You’ll want to let it set overnight to get rid of the bean flavor, so don’t be in too much of a hurry to do anything with it.

We’ll talk about icing tomorrow!