chocolate hazelnut mousse cake

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http://www.secretsquirrelfood.com/chocolate-hazelnut-mousse-cake/

Chocolate Crust
1 cup medjool dates
½ cup unsweetened dried coconut
¼ cup nuts – any kind works!
½ cup oats
3 tbsp cocoa powder
¼ tsp cinnamon
1 tbsp cacao nibs

Chocolate Hazelnut Mousse
2 cup hazelnuts
1 cup coconut cream
⅓ cup honey, agave syrup, or maple syrup
3 tbsp cocoa powder
1/2 tbsp melted coconut oil

Strawberry Vanilla Cream
1 cup raw cashews (soaked overnight)
¼ cup coconut cream
1 tbsp vanilla bean paste
1½ tbsp honey, agave syrup, or maple syrup
3 large fresh strawberries

Directions:
Chocolate Crust
Add all ingredients into a food processor and blitz until smooth.
Line loaf tin with foal and firmly press mixture into the base of the cake tin.
Put into the freezer to set while you make the other layers.

Strawberry Vanilla Cream
Add cashews to the food processor and process for a few minutes until finely ground/pebbley.
With the food processor still running, slowly add the coconut cream, honey, strawberries, and vanilla bean paste.
Keep processing until the mixture becomes very smooth and creamy.
Reserve about 1/8 of a cup for swirls on top.
Take the loaf tin out of the freezer and pour the strawberry vanilla cream layer on top.
Spread evenly with a spatula and put back into the freezer to set.

Chocolate Hazelnut Mousse
Preheat oven at 320 F and roast hazelnuts for approximately 10-12 minutes – be careful not to burn!
Let cool and rub hazelnuts together in a paper towel to remove skins.
In a food processor, blend hazelnuts until it becomes a nut butter.
Add remaining ingredients and blend until smooth.
Take the cake tin out of the freezer and pour the hazelnut mousse layer on top.
Spread evenly with a spatula and put back into the freezer.

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chocolate chip zucchini scones

http://passthesushi.com/chocolate-chip-zucchini-scones/

1 cups flour
3/4 cup whole wheat flour
1 1/2 tbs sugar
3/4 teas baking powder
1/4 teas ground cinnamon
1/8 teas ground nutmeg
1/8 teaspoon salt
2 tbs cold butter, diced
1 egg
1/4 cup buttermilk
1/2 cup shredded zucchini
1/4 cup semisweet chocolate piece

Preheat the oven to 400 degrees F.

In a bowl, whisk the flours, sugar, baking powder, cinnamon, nutmeg, and salt. With your fingers toss in the butter and break up until the mixture resembles damp sand.

Whisk the egg and buttermilk in a bowl. Add the zucchini and chocolate. Make a well in the center of the flour mixture and pour all of the buttermilk mix in at once. Toss with a wooden spoon until everything is just moistened.

On a clean lightly floured surface, turn the dough out and sprinkle with a bit of flour so you can handle. Knead it a few times to form a ball. Transfer to a parchment paper-lined baking sheet.

Cut the dough into 6 pieces and spread out from one another about 2 inches.

Bake for 15 – 18 minutes until golden brown.

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no-bake peanut butter granola bars

The BEST and easiest recipe for chewy peanut butter granola bars.

Bonus: no bake.

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healthy homemade peanut butter patties (TAGALONGS)

Healthy Homemade Peanut Butter Patties! AKA TAGALONGS :)

I totally meant to post these back when it was Girl Scout cookie season…but clearly it is now many months past that.

Healthy Homemade Peanut Butter Patties! AKA TAGALONGS :)

You can thank my stupid school taking over my life (my go-to excuse).

Anyway, these cookies are as phenomenal as they look. These are everything you love about peanut butter patties but way better! Everything is better when it’s homemade and healthy. This I know.

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sweet potato brownies (paleo)

sweet potato browniesThese are nothing short of amazing.

Seriously, the amount of self-restraint I need for these is ridiculous.

I know you probably have a hard time believing that since the pictures aren’t the most enticing, but if you’ve tried any of PaleOMG’s recipes before, you know her recipes aren’t something to joke around about. Trust me and make these brownies.

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chewy peanut butter cookies (made with peanut flour)

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Basically, I found myself with a bag of peanut flour and not a clue how to use it.

This cookie recipe was on the side of the bag. After modifying it to make a smaller batch and to use coconut sugar as a more natural sweetener, I definitely think it’s a recipe worth coming back to again and again. It’s still the only use I’ve found for the peanut flour, but I’m not too mad about it.

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fudgy flourless black bean brownies (sweetened with honey!)

Fudgy Flourless Black Bean Brownies (sweetened with honey!)

I’ve lost count of how many times I’ve tried to make black bean brownies fulfill my chewy fudge brownie expectations.

I adore this recipe because it is the healthiest iteration yet. It doesn’t use any refined sugar, instead relying on honey for sweetness.

When it first comes out of the oven, it is pretty cakey and light–definitely not my idea of a good brownie. But as it cools, it magically becomes denser and fudgier. I love these cold straight from the fridge.

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