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 Another contest that I am looking about entering into is a heart healthy contest. I want to enter the dessert category (of course) and I had been thinking about what I would enter and I finally decided to make it and see how it turned out. I wanted to try it out on some friends who would not be expecting it to be healthy to see what they honestly thought. Everyone seemed to like it and I asked for some feedback afterwards and one person suggested adding some nuts to it but that otherwise it was great! All of the ingredients are natural and good for the body and it is decadent tasting chocolate cake…what more could you want?!

Flourless Reeses Cake

Servings: 16

Prep/Total Time: 60 minutes 

Nutrition Info: Calories-160; Fat-3g; Cholesterol-5mg; Sodium-305mg; Carbohydrates-29g; Fiber-7g; Protein-7g; Sugar-13g

Ingredients

Cake

  • 2 15oz cans chickpeas, washed and drained
  • 1 cup pumpkin puree
  • 8 Medjool dates
  • 1 banana
  • 10 Tbsp PB2
  • 1 cup lite coconut milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg white
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/8 tsp salt

Icing

  • 1 banana
  • 1/4 cup lite coconut milk
  • 2 Tbsp plain Greek yogurt
  • 8 Tbsp PB2
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 2 Tbsp honey
  • 1 tsp cornstarch

Directions

  1. Pre-heat the oven to 350
  2. Boil the medjool dates in water that is just enough to cover them for about 5 minutes until the outer skin starts to fall off into the water, remove the skins
  3. In a food processor combine the first 5 ingredients and blend until smooth
  4. In a bowl combine all of the cake ingredients and pour into a greased pan and bake for about 45 minutes or until it is set
  5. In the food processor combine the icing ingredients and place in the fridge until the cake is done
  6. Let the cake cool and then ice!

*add sprinkles, sea salt or any other decorations you please!

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