My try at the Diva {Ding} Dongs

I'm not a Diva.  Not in any way, shape or form.  Once, at the school where I work, a woman registering her kids for school put on the employment line of a required form: Domestic Diva.

I believe in homemaking!  I think women have a God-given ability to make a home like no man.  But I am noooooo domestic diva.  I strive to perform the domestic arts with some level of skill.  I'm a domestic wannabe.  I can cook, but even there I'm no diva.  The lady over at Diva Dish... that girl can at least take some amazing pictures and if her comments speak for her recipe quality, the girl can bake too.  I did not make out so well with her recipe, but I don't believe for one second it has anything to do with her recipe.  It's all on me.

First problem was when I went shopping last week and bought canned coconut milk I bought Sprouts' brand which has guar gum in it.  The last canned milk I bought was strictly coconut milk and water.  They probably stopped carrying the other kind because it separates in the can and is kind of a pain if you were hoping for creamy out-of-the-can coconut milk.  But separated is exactly what's needed for this recipe.

So if you're gonna make this one, make sure the coconut milk doesn't have any guar gum or other weird ingredients in it. 

 (My dry ingredients.  Unlike the Diva, I used coconut flour and almond meal.)

 (For my chocolate coating I used a Ghirardelli 100% cocoa bar... dark and delicious!)

(I didn't let the cake cool for long enough.  It's really moist and scrumptious and falls apart too easy when warm, hence the not-so-circular shape)

 

(The mountain of chocolate cake deliciousness that was left after cutting the Ding Dong circles out.  Uh... it didn't remain a mountain for long.)

(Taste test by Ryland shortly after dipping in chocolate coating, before it hardened.  After tasting the ones that sat in the fridge overnight with a hardened chocolate coating he said, "It's good.  But it's better when it's cold.")

 

They definitely don't look like the Diva's Ding Dongs.  But if you need chocolate.  And you need grain-free.  And you need desert.  This will hit the spot. What should I call it?  Chocolate Mess Cakes?

Ok.  So the recipe from the Diva is here.  Below are my grain-free, sugar-free substitutes in bold:

For the cake part:

1/2 c. coconut flour

1/2 c. almond meal

1/4 c. Hershey's Special Dark cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. tapioca starch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. coconut milk(room temperature)

1/4 c. honey (room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

For the filling:

I flopped here trying to use my un-separated coconut milk.  Didn't work. At. All.  Stick with the Diva's recipe!

For the coating:

1 -100% cocoa chocolate bar (4 oz. Ghirardelli)

1/8 c. coconut oil

3 TB. honey

My Almond {Joy} Cookies

Yesterday was kind of a bummer of a Valentine's day for a 3rd grade boy with pink eye who had to stay home while all his friends were at school passing out candy and cards to each other.  He missed out on bringing home all that chocolate candy booty.  So when he saw me looking at thesee Diva {Ding} Dongs he asked if I would make them.  I can't say no to making a real good chocolate treat.  So today after work I set out to make those Diva Dongs, and while I was working on them, a fail of an attempt at making the cream filling lead to a spontaneous recipe:  My Almond {Joy} Cookies.

It was a fail turned success.  Ryland says they are even better than the creamless Ding Dongs (so basically chocolate covered cakes... still real chocolate goodness) I made.  

Two kids, two votes: 1 says the Almond Joy Cookies are the best, the other votes for the chocolate covered cakes.  My husband stood strong against the honey they contained... the only ingredient that violates his Whole30 commitment.

Cookie:

Wet ingredients:

2/3 c. coconut oil at room temp
1/4 c. coconut milk
1 egg white
1 whole egg
1 t. vanilla
3 T. honey
dash of salt

Dry ingredients:

1 3/4 c. almond meal
1 t. salt
3/4 t. baking soda
1 c. unsweetened shredded coconut

Chocolate coating:
1 4oz. Ghirardelli 100% cocoa chocolate bar
1/8 c. coconut oil
3 T. honey

Blend wet ingredients in one bowl.  Set aside.  Mix all dry ingredients except coconut in another bowl.  Mix dry ingredient mixture into wet ingredient mixture until just blended.  Incorporate unsweetened coconut until just mixed.  Use large spoon to scoop mounds onto cookie sheet approx 1 inch apart.  Bake at 375 degrees for 8 to 10 minutes or until lightly browned.  Allow to cool on wire rack.

In a glass bowl place broken up 4 oz.  cocoa bar, coconut oil and honey.  Place in microwave and heat for 1 minute. Stir until chocolate is completely melted.

When coconut cookies are cooled, dip into chocolate coating, place on a plate, cover and cool in fridge until coating is hardened.

Then sink your teeth in and enjoy!

My Whole 30 Pumpkin Bread

When you cut out the white cocaine in a 5 lb bag they sell legally and call sugar, you'll be amazed at the ways you can make something sweet without the white stuff.  Unlike the Whole 30 philosophy, I have nothing against honey.  I say it's God's sugar and was meant for us to enjoy and eat in proper proportion.  But this recipe won't even "cheat" on the Whole30 anti-honey rule.  And it definitely won't cheat on sweet pumpkin breadness!

My Whole 30 Pumkin Bread

1 cup smashed pumpkin
8 pitted medjool dates
1 ripe banana
3 T. coconut oil
3 eggs
1 t. vanilla extract
1/4 c. coconut flour
1/2 c. almond meal
1 T. cinamon
1/2 t. nutmeg
1/4 t. ground cloves
1/4 t. baking soda
1/2 t. salt
1/2 t. baking powder

Coconut whipped cream topping

In food processor blend 5 pitted medjool dates,  1/2 can of coconut milk,  2 T. coconut oil and 1 t. vanilla extract.  Blend until well blended.  Flecks of dates will remain.  Allow to thicken and cool in fridge before serving.   Makes a good fruit dip too!

Preheat oven to 375 degrees.

Grease bread pan with coconut oil.  In food processor blend pumpkin, dates, banana, coconut oil, eggs and vanilla.  In separate bowl mix together coconut flour, almond meal, cinnamon, nutmeg, ground cloves, baking soda, salt and baking powder.  Add flour mixture to pumpkin mixture and stir until well blended.  Pour batter into bread pan and bake for 30-35 minutes or until knife comes out clean.  Allow to cool for 30 minutes before cutting or removing from pan.  Serve with coconut whipped cream topping.

Enjoy!

Whole {Paleo} Salted Dark Chocolate Pudding

So I saw a recipe awhile back for a chocolate pudding made with cocoa, honey and avocado.  They say necessity is the mother of invention.  Well this month the hormonal necessity to eat chocolate gave birth to a tasty 29-days-into-my-Whole30-challenge chocolate pudding recipe.  I didn't have any ripe avocados on hand so I decided to use just bananas.  What I got was scrumptiousness!  I'm not a photographer so the pics aren't too great.  The pudding looks a little lumpy because I didn't let it blend long enough.  I was so anxious to get sweet, salty chocolate in my mouth I couldn't stand it!  Next time I make it I'll let it blend till smooth and then take some better pics :)

Recipe:

1/4 cup cream from canned coconut milk (do not include the water)
1/3 cup Hershey's Special dark cocoa powder
2 ripe bananas
1/4 tsp. pure vanilla extract
1/2 tsp. sea salt

Place all ingredients in a food processor.  Blend until smooth, approx 2 minutes.  The consistency was slightly thinner than regular pudding, but after spending 30 minutes in the fridge it was perfect! Either way it hit the I-need-chocolate-now mark! 


Enjoy!

Sheila