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Chocolate Green Machine Cupcakes
Recipe by: Brittany S.
1486
SHARES
SHARES
Chocolate Green Machine Cupcakes
For Muffins:
Paka Baking Mix Ingredients
1 cup shredded zucchini
3 TBSP all natural peanut butter
For Icing:
1 ripe avocado
1/4 cup cocoa powder
1/4 cup pure maple syrup
1 TBSP melted coconut oil
1/4 tsp vanilla extract
1 tsp cinnamon
Grease a large muffin tin
Mix the Paka Double Chocolate Brownies as instructed on the box
Use the smallest side of a cheese grater, and grate 1-2 zucchini (depending on the size). Add shredded zucchini and peanut butter to mix and thoroughly combine.
Divide mixture evening to 6 muffin tins
Bake for 20-24 minutes or until you can put a toothpick in the middle without lifting dough
Let cool
ICING:
Add the avocado to a food processor and blend until smooth
Add other ingredients and blend again until well combined and smooth
Spread over muffins, or for a thicker texture, refrigerator for 1-2 hours then spread
What better way to sneak some extra veggies into your diet than through chocolate form. Enjoy these Chocolate Green Machine Cupcakes packed with green veggies! It's the perfect dessert to have guilt free at your next holiday or celebration!
For Muffins:
Paka Baking Mix Ingredients
1 cup shredded zucchini
3 TBSP all natural peanut butter
For Icing:
1 ripe avocado
1/4 cup cocoa powder
1/4 cup pure maple syrup
1 TBSP melted coconut oil
1/4 tsp vanilla extract
1 tsp cinnamon
Grease a large muffin tin
Mix the Paka Double Chocolate Brownies as instructed on the box
Use the smallest side of a cheese grater, and grate 1-2 zucchini (depending on the size). Add shredded zucchini and peanut butter to mix and thoroughly combine.
Divide mixture evening to 6 muffin tins
Bake for 20-24 minutes or until you can put a toothpick in the middle without lifting dough
Let cool
ICING:
Add the avocado to a food processor and blend until smooth
Add other ingredients and blend again until well combined and smooth
Spread over muffins, or for a thicker texture, refrigerator for 1-2 hours then spread
What better way to sneak some extra veggies into your diet than through chocolate form. Enjoy these Chocolate Green Machine Cupcakes packed with green veggies! It's the perfect dessert to have guilt free at your next holiday or celebration!
German Chocolate Pumpkin Parfaits
Recipe by: Amy B.
1367
SHARES
SHARES
German Chocolate Pumpkin Parfaits
yield: 8-12 servings depending on portion size
time: 1 hour including cooking and cooling time
Ingredients:
Brownie Layer:
1 box Paka German Chocolate Brownie Mix prepared per box directions and allowed to cool completely. I stuck them in the frig for 20 minutes, they were good to go!
** I veganized by subbing 5 T. Aquafaba (liquid from canned garbanzo beans strained through fine mesh strainer) for the 2 eggs and added 1/2 tsp. baking powder. The liquid from 2 cans of garbanzo beans is needed for the whole recipe.
Crunchy Layer: Can be done in the oven while the brownies are baking!
1/2 cup shelled pecans ... halves, pieces, whatever you have
1/2 cup unsweetened flaked coconut
Spread it all on a cookie sheet and toast in the oven at 350 for 8-10 minutes, tossing a couple of times during cooking to brown the nut pieces evenly. The coconut should turn a light golden brown. Remove from oven and allow to cool completely.
Pumpkin Layer:
3 cups cooked, pureed pumpkin ... canned is fine I used fresh
1/2 cup organic light brown sugar
2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
8 T. Aquafaba
1/8 tsp. Cream of Tartar
Stir together pumpkin, sugar and spices in a bowl, mixing well to combine.
Beat Aquafaba in a stand mixer with the Cream of Tartar until stiff peaks form (about 6 minutes) then gently fold the "meringue" into the pumpkin spice mixture.
Cream Layer:
Cream from one can of unsweetened coconut milk (refrigerate can, turn upside down and using a can punch pour out the coconut water ... save it for something else!) What is left is the cream.....beat it in a chilled bowl with an electric mixer until soft peaks form.
Time to assemble!
I love individual desserts in martini glasses...the 5 ounce glasses pictured will make 12 servings.... you can also put everything in a big trifle bowl if you would like... wine glasses work, or little glass custard dishes....just make sure the container is glass so your layers look divine.
Cut the brownies into pieces to make crumbling them either .... Crumble a layer of brownie into your serving dish, next is a layer of pumpkin, then a layer of coconut cream, then a layer of crunchy coconut and pecans ...repeat once more ending with a crunchy layer you can arrange to look decorative.
Serve immediately and enjoy!
Nothing says fall like pumpkin everything but so many recipes turn this nutrient dense and low calorie power food into a high calorie unhealthy mess. This recipe is lightly sweet but full of the warm pumpkin spices you would expect. Pumpkin and chocolate together is even better! Add in the crunchy bits of of toasted coconut and pecans and you have a creamy, crunchy, delicious dessert that will satisfy your mouth without sacrificing your waist. Packed full of Vitamin A, fiber, potassium, and healthy fats you can feel good about serving this to your family and friends.
yield: 8-12 servings depending on portion size
time: 1 hour including cooking and cooling time
Ingredients:
Brownie Layer:
1 box Paka German Chocolate Brownie Mix prepared per box directions and allowed to cool completely. I stuck them in the frig for 20 minutes, they were good to go!
** I veganized by subbing 5 T. Aquafaba (liquid from canned garbanzo beans strained through fine mesh strainer) for the 2 eggs and added 1/2 tsp. baking powder. The liquid from 2 cans of garbanzo beans is needed for the whole recipe.
Crunchy Layer: Can be done in the oven while the brownies are baking!
1/2 cup shelled pecans ... halves, pieces, whatever you have
1/2 cup unsweetened flaked coconut
Spread it all on a cookie sheet and toast in the oven at 350 for 8-10 minutes, tossing a couple of times during cooking to brown the nut pieces evenly. The coconut should turn a light golden brown. Remove from oven and allow to cool completely.
Pumpkin Layer:
3 cups cooked, pureed pumpkin ... canned is fine I used fresh
1/2 cup organic light brown sugar
2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
8 T. Aquafaba
1/8 tsp. Cream of Tartar
Stir together pumpkin, sugar and spices in a bowl, mixing well to combine.
Beat Aquafaba in a stand mixer with the Cream of Tartar until stiff peaks form (about 6 minutes) then gently fold the "meringue" into the pumpkin spice mixture.
Cream Layer:
Cream from one can of unsweetened coconut milk (refrigerate can, turn upside down and using a can punch pour out the coconut water ... save it for something else!) What is left is the cream.....beat it in a chilled bowl with an electric mixer until soft peaks form.
Time to assemble!
I love individual desserts in martini glasses...the 5 ounce glasses pictured will make 12 servings.... you can also put everything in a big trifle bowl if you would like... wine glasses work, or little glass custard dishes....just make sure the container is glass so your layers look divine.
Cut the brownies into pieces to make crumbling them either .... Crumble a layer of brownie into your serving dish, next is a layer of pumpkin, then a layer of coconut cream, then a layer of crunchy coconut and pecans ...repeat once more ending with a crunchy layer you can arrange to look decorative.
Serve immediately and enjoy!
Nothing says fall like pumpkin everything but so many recipes turn this nutrient dense and low calorie power food into a high calorie unhealthy mess. This recipe is lightly sweet but full of the warm pumpkin spices you would expect. Pumpkin and chocolate together is even better! Add in the crunchy bits of of toasted coconut and pecans and you have a creamy, crunchy, delicious dessert that will satisfy your mouth without sacrificing your waist. Packed full of Vitamin A, fiber, potassium, and healthy fats you can feel good about serving this to your family and friends.
Chocolate Peanut Butter Paka Bars
Recipe by: Rachel S.
980
SHARES
SHARES
INGREDIENTS:
1/3 package of Paka Baking Mix - German Chocolate Brownie (appx. 1 cup)
1 cup rolled oats
1/4 cup oat flour
1/2 cup brown rice crisps cereal
2 TBSP raw sunflower seeds (unsalted)
2 TBSP coconut oil (melted)
2 TBSP honey (liquid)
2 TBSP applesauce
2 TBSP natural peanut butter
1/2 tsp vanilla
1/4 cup chocolate chips (sugar-free variety or optional)
INSTRUCTIONS:
Preheat oven to 350 degrees fahrenheit. Make sure all ingredients are room temperature before beginning. Begin by blending slightly more than 1/4 cup rolled oats to form oat flour if you don't have any prepared. Then, combine Paka Baking Mix (1/3 pkg), oats, oat flour, brown rice crisps and sunflower seeds in a bowl. In a separate bowl combine coconut oil, honey, applesauce, peanut butter, and vanilla. Slowly add liquid mixture to dry mixture until completely combined. Prepare 8' x 8' glass pan by spraying coconut oil on surface. Place ingredients in the center of the pan and push to the edges using parchment paper until bottom of pan is completely covered and ingredients are pressed flat. Cook in oven (uncovered) for approximately 16 minutes or until edges turn brown. Let cool. Melt chocolate in microwave on low setting, stirring every 30 seconds. Snip a hole in the corner of a ziploc bag and use it to pipe a thin line of chocolate over each bar. Let cool on counter or in fridge. Store in fridge until ready to eat.
Yields 8 bars. Triple recipe for 9 x 13 pan.
These tasty peanut butter chocolate bars are deliciously chewy and filled with just enough sweet flavor to make you feel like you are eating something sinful! These kid-approved bars are not your standard boxed granola bar, they are chock-full of clean, beneficial ingredients that will keep you feeling full and fueled. With lots of fiber, only natural sugar and healthy fat you will experience taste you can feel good about (and they are gluten-free!). They bars are easy to make, store and pack!
1/3 package of Paka Baking Mix - German Chocolate Brownie (appx. 1 cup)
1 cup rolled oats
1/4 cup oat flour
1/2 cup brown rice crisps cereal
2 TBSP raw sunflower seeds (unsalted)
2 TBSP coconut oil (melted)
2 TBSP honey (liquid)
2 TBSP applesauce
2 TBSP natural peanut butter
1/2 tsp vanilla
1/4 cup chocolate chips (sugar-free variety or optional)
INSTRUCTIONS:
Preheat oven to 350 degrees fahrenheit. Make sure all ingredients are room temperature before beginning. Begin by blending slightly more than 1/4 cup rolled oats to form oat flour if you don't have any prepared. Then, combine Paka Baking Mix (1/3 pkg), oats, oat flour, brown rice crisps and sunflower seeds in a bowl. In a separate bowl combine coconut oil, honey, applesauce, peanut butter, and vanilla. Slowly add liquid mixture to dry mixture until completely combined. Prepare 8' x 8' glass pan by spraying coconut oil on surface. Place ingredients in the center of the pan and push to the edges using parchment paper until bottom of pan is completely covered and ingredients are pressed flat. Cook in oven (uncovered) for approximately 16 minutes or until edges turn brown. Let cool. Melt chocolate in microwave on low setting, stirring every 30 seconds. Snip a hole in the corner of a ziploc bag and use it to pipe a thin line of chocolate over each bar. Let cool on counter or in fridge. Store in fridge until ready to eat.
Yields 8 bars. Triple recipe for 9 x 13 pan.
These tasty peanut butter chocolate bars are deliciously chewy and filled with just enough sweet flavor to make you feel like you are eating something sinful! These kid-approved bars are not your standard boxed granola bar, they are chock-full of clean, beneficial ingredients that will keep you feeling full and fueled. With lots of fiber, only natural sugar and healthy fat you will experience taste you can feel good about (and they are gluten-free!). They bars are easy to make, store and pack!
Berry Cherry Paka Brownie Torte
Recipe by: Gwen B.
634
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Berry Cherry Paka Brownie Torte
1 package Paka Cake Brownie Mix
2 eggs
½ cup butter, melted
½ cup water
1 8-oz package 1/3 less fat cream cheese, softened
1 8-oz carton Lite non-dairy whipped topping
1 can Lite Cherry Pie Filling
1 cup fresh sliced strawberries
Prepare the brownie mix, eggs, butter and water per the package instructions. Grease 2 8-inch round cake pans, divide the batter between them and bake for 13 minutes in a 350° oven. Cool completely.
In a medium bowl, combine the softened cream cheese and whipped topping. Use a whip and beat until fluffy.
Place the Cherry Pie Filling in another medium bowl, add the strawberries mix well.
Place one of the brownie rounds on a serving plate. Top with half of the cream cheese mixture and spread to the edges. Top this with half of the fruit mixture, placing the fruit as evenly as possible on top of the cream cheese mixture almost to the edge. Place the second brownie round on top and repeat the cream cheese and fruit layers. Refrigerate until ready to serve.
This decadent looking dessert starts with a Paka Cake Brownie mix baked in rounds covered with lowfat cream filling and topped with delicious fresh strawberries and low calorie cherry pie filling. Who said dieting couldn't be delicious?
1 package Paka Cake Brownie Mix
2 eggs
½ cup butter, melted
½ cup water
1 8-oz package 1/3 less fat cream cheese, softened
1 8-oz carton Lite non-dairy whipped topping
1 can Lite Cherry Pie Filling
1 cup fresh sliced strawberries
Prepare the brownie mix, eggs, butter and water per the package instructions. Grease 2 8-inch round cake pans, divide the batter between them and bake for 13 minutes in a 350° oven. Cool completely.
In a medium bowl, combine the softened cream cheese and whipped topping. Use a whip and beat until fluffy.
Place the Cherry Pie Filling in another medium bowl, add the strawberries mix well.
Place one of the brownie rounds on a serving plate. Top with half of the cream cheese mixture and spread to the edges. Top this with half of the fruit mixture, placing the fruit as evenly as possible on top of the cream cheese mixture almost to the edge. Place the second brownie round on top and repeat the cream cheese and fruit layers. Refrigerate until ready to serve.
This decadent looking dessert starts with a Paka Cake Brownie mix baked in rounds covered with lowfat cream filling and topped with delicious fresh strawberries and low calorie cherry pie filling. Who said dieting couldn't be delicious?
Chocolate Chip Champion Ice Cream Sandwich
Recipe by: Jill V.
363
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SHARES
Chocolate Chip Champion Ice Cream Sandwich
For the cookies:
One packet of Chocolate Chip Cookies Paka Baking Mix
4 TB room temperature butter
1/4 c mashed avocado
1/2 c unsweetened apple sauce
1.Preheat the oven to 350 degrees.
2. Add the ingredients above in a large mixing bowl and stir until combined.
3. Using two spoons, form dough into 1-2 inch balls and place on nonstick cookie sheet 2-3 inches apart.
4. Place in the oven on the middle rack and bake for 10 minutes.
5. Remove and let cookies cool on the cookie sheet.
6. Repeat steps 3-5 until the dough is gone.
For the banana ice cream:
1 c sliced bananas
1 1/2 c vanilla almond milk
2 tsp banana extract
1/4 tsp kosher salt
1. Puree the ingredients above in a blender.
2. Transfer to the refrigerator and chill for 20 minutes.
3. Add the mixture to your ice cream maker (I used a Zoku) and follow the instructions.
For the chocolate chip cookie ice cream sandwiches:
1. Spread the ice cream on the bottom side of one cookie, then place a second cookie bottom side down on top of the ice cream.
2. Repeat until you reach the desired amount of sandwiches.
3. Store sandwiches in the freezer until ready to eat.
4. Enjoy!
My Chocolate Chip Champion ice cream sandwich is high in fiber and protein thanks to the Paka Baking Mix. It contains omega 3 fatty acids from the avocado and lowered cholesterol by replacing the eggs with apple sauce. With a boost in antioxidants from the bananas and almond milk in the ice cream, it's a great tasting, healthy and fun dessert for the young and the young at heart.
For the cookies:
One packet of Chocolate Chip Cookies Paka Baking Mix
4 TB room temperature butter
1/4 c mashed avocado
1/2 c unsweetened apple sauce
1.Preheat the oven to 350 degrees.
2. Add the ingredients above in a large mixing bowl and stir until combined.
3. Using two spoons, form dough into 1-2 inch balls and place on nonstick cookie sheet 2-3 inches apart.
4. Place in the oven on the middle rack and bake for 10 minutes.
5. Remove and let cookies cool on the cookie sheet.
6. Repeat steps 3-5 until the dough is gone.
For the banana ice cream:
1 c sliced bananas
1 1/2 c vanilla almond milk
2 tsp banana extract
1/4 tsp kosher salt
1. Puree the ingredients above in a blender.
2. Transfer to the refrigerator and chill for 20 minutes.
3. Add the mixture to your ice cream maker (I used a Zoku) and follow the instructions.
For the chocolate chip cookie ice cream sandwiches:
1. Spread the ice cream on the bottom side of one cookie, then place a second cookie bottom side down on top of the ice cream.
2. Repeat until you reach the desired amount of sandwiches.
3. Store sandwiches in the freezer until ready to eat.
4. Enjoy!
My Chocolate Chip Champion ice cream sandwich is high in fiber and protein thanks to the Paka Baking Mix. It contains omega 3 fatty acids from the avocado and lowered cholesterol by replacing the eggs with apple sauce. With a boost in antioxidants from the bananas and almond milk in the ice cream, it's a great tasting, healthy and fun dessert for the young and the young at heart.
Banana Chocolate Peanut Butter "Nice Cream" Sandwiches
Recipe by: Jemaica S.
339
SHARES
SHARES
Banana Chocolate Peanut Butter "Nice Cream" Sandwiches
6 Frozen Bananas (Frozen in slices)
10 Tbs PB2
4 Tbs Cocoa Powder
1 Paka Chocolate Chocolate Chip Cookie Baking Mix
1/2 Cup Butter
2 Large Eggs
Place frozen banana slices, PB2 and cocoa powder in food processor or high powered blender. If using blender add 2 TBS of almond milk to help it mix. Once it's finished mixing put the "Nice Cream" mixture into a covered bowl and place in the freezer to allow to harden while the cookies are baking.
Place your cookie mix and the remaining ingredients in a mixer and follow baking directions on the box.
Once the cookies have completely cooled remove "nice cream" from the freezer and scoop on to the cookies to form the "nice cream" sandwiches.
*Optional: Roll the sides of the "nice cream" sandwiches in crushed nuts or mini chocolate chips.
These are a tasty and healthy spin on ice cream sandwiches. The delicious 3 ingredient "nice cream" made from bananas, PB2 and cocoa, is sandwiched between two chewy double chocolate chip cookies. Chocolate, peanut butter and banana is a heavenly combo. You'll have a hard time believing this delectable treat has no added sugar, no gluten and is high in protein AND fiber!
6 Frozen Bananas (Frozen in slices)
10 Tbs PB2
4 Tbs Cocoa Powder
1 Paka Chocolate Chocolate Chip Cookie Baking Mix
1/2 Cup Butter
2 Large Eggs
Place frozen banana slices, PB2 and cocoa powder in food processor or high powered blender. If using blender add 2 TBS of almond milk to help it mix. Once it's finished mixing put the "Nice Cream" mixture into a covered bowl and place in the freezer to allow to harden while the cookies are baking.
Place your cookie mix and the remaining ingredients in a mixer and follow baking directions on the box.
Once the cookies have completely cooled remove "nice cream" from the freezer and scoop on to the cookies to form the "nice cream" sandwiches.
*Optional: Roll the sides of the "nice cream" sandwiches in crushed nuts or mini chocolate chips.
These are a tasty and healthy spin on ice cream sandwiches. The delicious 3 ingredient "nice cream" made from bananas, PB2 and cocoa, is sandwiched between two chewy double chocolate chip cookies. Chocolate, peanut butter and banana is a heavenly combo. You'll have a hard time believing this delectable treat has no added sugar, no gluten and is high in protein AND fiber!
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Coconut Key Lime Cheesecake Without the Cheese
Recipe by: Keala K.
248
SHARES
SHARES
Coconut Key Lime Cheesecake Without the Cheese
Crust:
1 Key Lime Crust Paka Baking Mix
3 tbsp. coconut oil (melted)
a pinch of stevia
Key Lime Filling:
2 large eggs
1/2 c. fresh lime juice
a drizzle of honey to sweeten the cooled oven bars
Shredded coconut (unsweetened or sweetened)
Coconut “Cheesecake” Filling:
1 packet/envelope unflavored gelatin
1 lime, juiced
1 tbsp. honey
a pinch of stevia
1 cup Greek yogurt (0% Fat)
6 oz. canned coconut cream
¼ c. raw honey
½ tbsp. stevia
1 tsp. vanilla extract
¼ tsp. sea salt
For serving:
Wide cut shredded coconut or plain shredded coconut
Directions:
For the crust: Preheat your oven to 350 degrees. Mix the Paka Baking Mix with 3 tbsp of melted coconut oil, and bake as directed on the box. When the crust is finished, I chose to sprinkle a pinch of stevia over the top before setting it aside to cool.
For the key lime filling: I mixed the key lime filling with two large eggs and a 1/2 cup of freshly squeezed lime juice. Once it was mixed properly I poured it over the crust and baked it until the top was slightly golden. I removed it from the oven and drizzled a single stream of honey over it and scattered some shredded coconut over the top too. Setting that aside to cool on a wire rack I started on the coconut cheesecake topping.
For the coconut cheesecake topping: I mixed one unflavored gelatin envelope with lime juice, honey, and a pinch of stevia in a heat-proof bowl before setting that bowl in a small saucepan with water. With the bowl in the saucepan, I waited for the water to boil as I stirred the mixture until the gelatin had fully melted.
Then I removed the bowl from the saucepan, and set it aside. I combined Greek yogurt with honey, coconut cream (the chunkier parts), and stevia in the bowl of a large food processor and processed the mixture until it was well-blended (approx. 45 seconds).
Starting the processor again, I stirred in vanilla and sea salt before drizzling the gelatin mixture that I had set aside in as it finishes processing for another 30 seconds.
Then I wrapped the bowl with plastic wrap and set it aside in the refrigerator for 45 minutes. Every 15 minutes I removed the mixture and blended it again for less than a minute before re-wrapping it and placing it back in the refrigerator (you should do this three times).
After checking the key lime bars and letting my cheesecake sit for two more hours in the fridge, I poured the cheesecake topping onto the key lime layer. I made sure that I spread it evenly across the layer before putting it back in the fridge for one more hour to set.
Then, when ready to serve, I sprinkled wide-cut coconut chips with some lime zest over the top of my cheesecake.
Creamy Coconut Key Lime Cheesecake Without the Cheese
Combined with Silver Fern Brand's Key Lime Bars, this cheesecake is full of flavor. It is tangy but creamy and refreshing. Better yet it contains less than half the fat and sugar content of regular cheesecake and it is made with all natural ingredients such as honey, stevia, and a lot of coconut.
Crust:
1 Key Lime Crust Paka Baking Mix
3 tbsp. coconut oil (melted)
a pinch of stevia
Key Lime Filling:
2 large eggs
1/2 c. fresh lime juice
a drizzle of honey to sweeten the cooled oven bars
Shredded coconut (unsweetened or sweetened)
Coconut “Cheesecake” Filling:
1 packet/envelope unflavored gelatin
1 lime, juiced
1 tbsp. honey
a pinch of stevia
1 cup Greek yogurt (0% Fat)
6 oz. canned coconut cream
¼ c. raw honey
½ tbsp. stevia
1 tsp. vanilla extract
¼ tsp. sea salt
For serving:
Wide cut shredded coconut or plain shredded coconut
Directions:
For the crust: Preheat your oven to 350 degrees. Mix the Paka Baking Mix with 3 tbsp of melted coconut oil, and bake as directed on the box. When the crust is finished, I chose to sprinkle a pinch of stevia over the top before setting it aside to cool.
For the key lime filling: I mixed the key lime filling with two large eggs and a 1/2 cup of freshly squeezed lime juice. Once it was mixed properly I poured it over the crust and baked it until the top was slightly golden. I removed it from the oven and drizzled a single stream of honey over it and scattered some shredded coconut over the top too. Setting that aside to cool on a wire rack I started on the coconut cheesecake topping.
For the coconut cheesecake topping: I mixed one unflavored gelatin envelope with lime juice, honey, and a pinch of stevia in a heat-proof bowl before setting that bowl in a small saucepan with water. With the bowl in the saucepan, I waited for the water to boil as I stirred the mixture until the gelatin had fully melted.
Then I removed the bowl from the saucepan, and set it aside. I combined Greek yogurt with honey, coconut cream (the chunkier parts), and stevia in the bowl of a large food processor and processed the mixture until it was well-blended (approx. 45 seconds).
Starting the processor again, I stirred in vanilla and sea salt before drizzling the gelatin mixture that I had set aside in as it finishes processing for another 30 seconds.
Then I wrapped the bowl with plastic wrap and set it aside in the refrigerator for 45 minutes. Every 15 minutes I removed the mixture and blended it again for less than a minute before re-wrapping it and placing it back in the refrigerator (you should do this three times).
After checking the key lime bars and letting my cheesecake sit for two more hours in the fridge, I poured the cheesecake topping onto the key lime layer. I made sure that I spread it evenly across the layer before putting it back in the fridge for one more hour to set.
Then, when ready to serve, I sprinkled wide-cut coconut chips with some lime zest over the top of my cheesecake.
Creamy Coconut Key Lime Cheesecake Without the Cheese
Combined with Silver Fern Brand's Key Lime Bars, this cheesecake is full of flavor. It is tangy but creamy and refreshing. Better yet it contains less than half the fat and sugar content of regular cheesecake and it is made with all natural ingredients such as honey, stevia, and a lot of coconut.
Layered Chocolate Blackberry Mousse Cake
Recipe by: Jasmine S.
223
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SHARES
Layered Chocolate Blackberry Mousse Cake
Ingredients:
Cake:
1 package Paka Cake Brownie Mix
½ cup melted butter
2 eggs (room temperature)
½ cup water (room temperature)
Blackberry Chia Jam:
6 ounces fresh or frozen blackberries (or substitute your favorite berry!) (if using frozen berries, make sure to thaw and drain completely)
2 Tbsp chia seeds
1 Tbsp warm water
1½ tsp Kakato natural fiber sweetener (or 2 tsp pure maple syrup or raw honey)
Blackberry Mousse:
6 ounces fresh or frozen blackberries (or substitute your favorite berry!) (if using frozen berries, make sure to thaw and drain completely)
2 cans unsweetened full-fat coconut milk* (refrigerated overnight)
¾ Tbsp Kakato natural fiber sweetener (or 1 Tbsp pure maple syrup or raw honey)
Directions:
*The night before making this, place the can of coconut milk in the refrigerator.
Cake:
Preheat oven to 350 degrees.
In a medium bowl, combine all cake layer ingredients. Mix completely with a spatula).
Spray 8” springform pan with non-stick spray. Pour batter into pan. Bake on middle rack of oven for 20-22 minutes. Do not overbake
Let cake cool completely.
Blackberry Chia Jam:
Add all ingredients to a blender or food processor. Pulse until smooth.
Let thicken in refrigerator until ready to use.
Blackberry Mousse:
Blend blackberries in blender or food processor until pureed. Using a fine mesh strainer, strain out the seeds. Use a spoon to push out all of the blackberry juice.
Remove cans of coconut milk from the fridge. Turn cans over, open, and scoop out the hardened coconut cream (save the liquid for a different use).
Whip coconut cream and sweetener with a stand or electric mixer until smooth and no lumps remain.
Gently fold in blackberry puree. Refrigerate for 5 minutes to set a bit.
Layering:
Spread chia jam evenly over cooled cake.
Pour blackberry mousse over chia jam; smooth out the top.
Refrigerate at least a few hours (or overnight) for the blackberry mousse to completely set. Keep refrigerated until ready to serve.
When ready to serve cake, gently unmold springform pan. Garnish cake with chocolate shavings and additional fresh blackberries, if desired.
Ingredient notes:
*Light coconut milk will not work for this. You need full-fat, because it is the fat in the coconut milk that you will be making the coconut cream from.
Ahhh, mousse. Creamy. Rich. Indulgent. Decadent. But also...unhealthy, fattening, and full of bad for you ingredients. But would you believe me if I told you that you can enjoy completely delicious mousse, sans-remorse? Well, with my Layered Chocolate Blackberry Mousse Cake you absolutely can! The mousse layer in this cake is made with coconut milk, so instead of getting "add to your waistline" fats from it, you're getting completely healthy, great for you fats! This mousse is dairy free, so it makes this cake the perfect dessert to wow your dairy free and non-dairy free friends alike. Not only does this cake have guilt-free mousse, but it also has PAKA's cake brownies, which somehow are gluten free and low carb but also unbelievably delicious. In between the brownie and mousse layers, there is a layer of jam that is made from blackberries (which we know are high in fiber and antioxidants) and chia seeds which have been called "the most nutritious food on earth." Each layer of this cake is sweetened with either natural maple syrup or raw honey, or to make it even better, you can use Kakato sweetener, which contains 0 grams of sugar. With its beautiful colorful layers, and very healthy ingredients, you will never come across a more impressively beautiful, healthy, and delicious dessert!
Ingredients:
Cake:
1 package Paka Cake Brownie Mix
½ cup melted butter
2 eggs (room temperature)
½ cup water (room temperature)
Blackberry Chia Jam:
6 ounces fresh or frozen blackberries (or substitute your favorite berry!) (if using frozen berries, make sure to thaw and drain completely)
2 Tbsp chia seeds
1 Tbsp warm water
1½ tsp Kakato natural fiber sweetener (or 2 tsp pure maple syrup or raw honey)
Blackberry Mousse:
6 ounces fresh or frozen blackberries (or substitute your favorite berry!) (if using frozen berries, make sure to thaw and drain completely)
2 cans unsweetened full-fat coconut milk* (refrigerated overnight)
¾ Tbsp Kakato natural fiber sweetener (or 1 Tbsp pure maple syrup or raw honey)
Directions:
*The night before making this, place the can of coconut milk in the refrigerator.
Cake:
Preheat oven to 350 degrees.
In a medium bowl, combine all cake layer ingredients. Mix completely with a spatula).
Spray 8” springform pan with non-stick spray. Pour batter into pan. Bake on middle rack of oven for 20-22 minutes. Do not overbake
Let cake cool completely.
Blackberry Chia Jam:
Add all ingredients to a blender or food processor. Pulse until smooth.
Let thicken in refrigerator until ready to use.
Blackberry Mousse:
Blend blackberries in blender or food processor until pureed. Using a fine mesh strainer, strain out the seeds. Use a spoon to push out all of the blackberry juice.
Remove cans of coconut milk from the fridge. Turn cans over, open, and scoop out the hardened coconut cream (save the liquid for a different use).
Whip coconut cream and sweetener with a stand or electric mixer until smooth and no lumps remain.
Gently fold in blackberry puree. Refrigerate for 5 minutes to set a bit.
Layering:
Spread chia jam evenly over cooled cake.
Pour blackberry mousse over chia jam; smooth out the top.
Refrigerate at least a few hours (or overnight) for the blackberry mousse to completely set. Keep refrigerated until ready to serve.
When ready to serve cake, gently unmold springform pan. Garnish cake with chocolate shavings and additional fresh blackberries, if desired.
Ingredient notes:
*Light coconut milk will not work for this. You need full-fat, because it is the fat in the coconut milk that you will be making the coconut cream from.
Ahhh, mousse. Creamy. Rich. Indulgent. Decadent. But also...unhealthy, fattening, and full of bad for you ingredients. But would you believe me if I told you that you can enjoy completely delicious mousse, sans-remorse? Well, with my Layered Chocolate Blackberry Mousse Cake you absolutely can! The mousse layer in this cake is made with coconut milk, so instead of getting "add to your waistline" fats from it, you're getting completely healthy, great for you fats! This mousse is dairy free, so it makes this cake the perfect dessert to wow your dairy free and non-dairy free friends alike. Not only does this cake have guilt-free mousse, but it also has PAKA's cake brownies, which somehow are gluten free and low carb but also unbelievably delicious. In between the brownie and mousse layers, there is a layer of jam that is made from blackberries (which we know are high in fiber and antioxidants) and chia seeds which have been called "the most nutritious food on earth." Each layer of this cake is sweetened with either natural maple syrup or raw honey, or to make it even better, you can use Kakato sweetener, which contains 0 grams of sugar. With its beautiful colorful layers, and very healthy ingredients, you will never come across a more impressively beautiful, healthy, and delicious dessert!
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