Grain-Free Zucchini Chocolate Cake

Servings: 28
Preparation Time: 20 Minutes

Ingredients:

• 3 cups almond flour*
• 2 teaspoons baking soda
• 1 teaspoon Himalayan Pink Salt
• 1/2 cup cocoa
• 1/4–1/2 cup coconut flakes
• 6 eggs
• 1 cup honey (for a darker chocolate cake, omit 1/2 cup honey)
• 2 bananas
• 2 cups zucchini, unpeeled and shredded (may substitute carrots)

Optional:

• 1–2 cups walnuts, chopped
• 1/4–1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F.

Combine dry ingredients in a sifter and set aside. You can also combine them into a bowl and whisk together if you don’t have a sifter.

Place wet ingredients in the bowl of a stand mixer and beat on medium for 1–2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.

Pour mixture into a 9 x 13-inch baking pan and top with the optional walnuts and/or chocolate chips. Batter could be spooned into muffin liners, filling almost to the top. (Makes approximately 24 cupcakes.)

Bake for 30–35 minutes for cupcakes or 45–55 minutes for a cake until the middle is set and a toothpick comes out clean.

Serve warm with ice cream or homemade whipped cream.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Coconut Chicken Strips with Blackberry, Mango Sauce

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup milk of choice
• 1/2 teaspoon lemon juice
• 2 large chicken breasts, cut into strips
• 1 cup coconut flakes
• 1/4 cup flaxseed (optional)
• 1/4 cup potato flour (or other flour)
• 1 teaspoon garlic salt
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon ginger
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup blackberries
• 3/4 cup mango, diced
• 1 small jalapeno, seeded and diced
• 1 teaspoon organic fermented soy sauce
• 1 teaspoon tapioca starch

Directions:

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400 degrees F for about 20 minutes (turning halfway through) or until chicken is cooked through.

While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to a boil, stirring constantly, and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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• 2 1/2 cups Medjool dates
• 1 cup raw almonds
• 2 tablespoons coconut oil, unrefined
• 1/2 cup coconut flakes, unsweetened and untoasted
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla extract
• generous pinch sea salt
• 1/4 cup dark chocolate chips, optional

Directions:

Remove stem fragments from the ends of your dates if they’re still attached, then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!

Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.

After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it’s still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time, until you have the correct consistency.

Line an 8 x 8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.

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