It is said that no celebration is complete with out a cake. However, even for my own birthdays, I’ve avoided eating cake for years because of the gluten, grains, and high sugar. After all, you can’t blame me for not wanting to eat ingredients that age me faster, give me an upset stomach, and then feel lethargic shortly after eating it, and reminding me that I’m aging. Nope…nope…nope, I’ll pass.
Hallelujah!! I finally found this recipe, which I tweaked for an even more enjoyable and nutritious experience.
So for our 2-Year Anniversary of the launch of the Advanced Athletics bar, I’ve decided to make this incredibly delicious, and ‘yes’ healthy Paleo Ice Cream Cake with POPS!
Cake Ingredients:
- 3 cups almond flour
- 1/2 cup coconut flour
- ¾ cup raw cacao powder
- 1 cup raw applesauce
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup coconut oil, melted
- 1 cup coconut milk, full fat
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons raw honey
Chocolate Frosting:
- 3/4 cup coconut milk, full fat
- 8 oz unsweetened chocolate (100% cacao)
- 1/2 teaspoon vanilla stevia
- 2 scoops Whey Protein Pops
Sugar Free Coconut Cacao Pops Ice Cream
- 2 cans full-fat (unsweetened) coconut milk
- 4 Tablespoons Raw Cacao Powder
- 1 vanilla bean
- 1/4 teaspoon vanilla stevia
- 4 scoops Whey Protein Pops
Directions:
Coconut Cacao Pops Ice Cream Instructions
- shake the coconut milk before opening the cans (as coconut milk tends to separate as it sits), and then pour into mixing bowl.
- Stir in cacao powder, and stevia
- place a sheet of parchment paper on a rimmed baking sheet. Pour the coconut milk onto the parchment paper and then freeze for several hours, until hard. This step accomplishes a few things: a) it freezes the coconut milk, which is good because we want ice cream, b) it freezes the coconut milk in a thin layer which makes it easier to break into pieces and add to the food processor
- then throw the frozen coconut milk pieces into the food processor.
- and process, scraping down the sides as necessary.
- when the coconut mixture is beginning to get smooth and resemble a creamy dessert, slice open the vanilla bean and scrape the seeds inside the food processor. Continue to process until smooth and your desired ice cream texture is achieved. Serve immediately.
Chocolate Cake Instructions
- preheat oven at 350°F
- grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper
- in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt
- in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey
- using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
- pour batter into pan and bake approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.
- let cake cool completely then cut horizontally in the middle
- spread the coconut cacao ice cream over the bottom half of the cake and top with Whey Protein Pops
- top with other half of cake, then spread the chocolate frosting over the top and sides of the cake
- sprinkle top with Whey Protein Pops
Chocolate Frosting:
- melt the chocolate in a pan over simmering water (double boiler)
- mix coconut milk and stevia with melted chocolate until all is combined and smooth
- let cool for 5 minutes before icing the cake