Kathleen Flanders Coaching

• Flesh of one avocado
• 1 Tbsp pure maple syrup
• 1/4 cup raw Cacao powder
• 1/2 large banana
• 2 Tbsp water
• 2 tsp vanilla extract
• 1 Tbsp strong brewed decaf coffee
• sea salt to taste
• 1 pint raspberries (optional)

1. Combine all ingredients in a blender on medium speed till smooth and creamy, 1-2 minutes.  If mousse is too thick thin with extra coffee or  water.
2. Serve immediately. Refrigerate for up to 5 days.

• 10 eggs, separated and divided
• 2 cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp. baking soda
• ¼ tsp. turmeric
• 1 cup & 1 Tbsp. raw honey
• 1 Tbsp. vanilla extract
• ½ tsp. sea salt
• 1 batch Fluffy Chocolate Frosting (recipe to follow)
• 1 batch Whipped Coconut Cream (recipe to follow)

1) Preheat oven to 350 F. Line a 8×2 round cake pan with parchment paper and lightly brush with coconut oil.

2) In a medium bowl, combine almond flour, coconut flour, baking soda and turmeric.

3) Separate 6 eggs, placing the yolks and other eggs in a large mixing bowl. Add 1 cup of honey, vanilla extract to the egg yolk mixture. Mix well. Add dry ingredients to the egg yolk mixture and mix until creamy.

4) Whip the egg whites till soft peaks form. Add remaining 1 Tbsp. honey and ½ tsp. salt to whipped egg whites. Beat for 30 seconds. Carefully fold the egg whites into the batter with a large spoon. Batter should be FLUFFY.

5) Smooth the batter into prepared pan. Bake for 25-30 minutes till golden and baked through.

6) Once the cake is cool, loosen the sides with a knife. Cover with a cake plate and flip the pan over. Carefully remove the pan and peel off the parchment paper.

7) Use a serrated knife and slice the cake into 2 layers. Top the bottom cake layer with Whipped Coconut Cream. Place the second layer on top and frost the entire cake with Fluffy Chocolate Frosting. Place in the fridge to chill for 20 minutes and preferably overnight. Slice and enjoy!

Fluffy Chocolate Frosting*

• 2 cups dark chocolate
• ½ cup canned coconut milk, full fat
• ½ coconut oil
• ½ cup palm shortening
• ½ cup raw honey

1) In a double boiler melt all the ingredients together. Mix often till smooth. Remove from heat and place in the freezer for 5 minutes.

2) Beat the chocolate frosting with an electric mixer and place back in freezer for another 5 minutes and beat again. Continue this process till frosting thickens and becomes creamy.

Whipped Coconut Cream*

With this you need to get the cream out of the cans minus the liquid. Here’s the tip: Don’t shake the cans of coconut milk. Chill the cans overnight in the fridge. Carefully remove them and turn upside down. Use a can opener to remove the bottom of the can. Pour out the liquid then scoop out the white coconut cream that remains in the cans.

• 2 cans coconut milk, full fat
• ¼ cup raw honey
• 1 Tbsp. vanilla extract
• ½ tsp. almond extract
• 1 Tbsp. coconut oil
• Pinch sea salt

Chill the cans of coconut milk overnight. Do NOT shake them at all!

Remove from the fridge carefully and turn the cans over and open from the bottom. Drain the liquid and scoop the white cream into a bowl. Discard the liquid.

Combine all the ingredients in a mixing bowl and beat with an electric beater. Whip until creamy. Keep it chilled.

*This recipe is adapted from The Recipe Hacker by Diana Keuilian.

Sounds good doesn’t it? It’s a great alternative and healthy way to celebrate special occasions. Hope you enjoy it all! Love to hear how you made out with this recipe.