Wednesday, October 10, 2012

hot fudge and coconut "cake"

my good friend (who is also our ASL teacher) had a birthday today. as part of a class surprise, i made a "cake" out of chocolate covered katie's coconut crack bars and my hot fudge. both use no cane sugar and are grain-free. the result was a delicious mounds-type "cake" that was devoured quickly...leaving me without a picture, but with multiple recipe requests.

if you haven't gotten to know katie yet, you should. she has remarkable desserts and treats. nearly all of her creations are grain-free and refined sugar-free. all are incredibly delicious. my only problem with ms. katie is this: her recipes are too small. surely she does this on purpose because she isn't cooking for a family of six and (if it was me) would probably make herself sick eating large amounts of dessert. you can find and follow katie here.

back to our "cake"...i started with katie's recipe, but made a few changes. my recipe for the coconut "cake" looked like this:

5 C unsweetened, shredded coconut
1 C coconut oil, melted (do this by placing the sealed coconut oil jar intoa bowl of hot water)
3/4 C agave
1 T vanilla

put the above ingredients into a food processor and let them mix for 3-5 minutes. press finished dough into a 9" springform pan or 9x13 pan (for a thinner bar). allow to chill in the refrigerator or freezer until hot fudge is ready.

you could totally stop's delicious by itself. but to kick it up to the next level, the hot fudge topping is a neccesity. this is the same hot fudge i used in my boccone dolce. 

hot fudge

3 T butter
3 T honey
3 T coconut oil
2 T cocoa powder

cut butter and set aside. melt coconut oil and honey while whisking in cocoa powder.
once everything is melted and mixed, whisk in the butter, one tablespoon at a time. allow to cool slightly and pour on the cake or into a jar (preferably one that your spoon will fit into nicely for when you abbé the urge...and i know you will because i tend to eat it straight from the jar. ;)

i topped my coconut cake with about 1/2 C of the hot fudge and then put it in the freezer to chill and set for 25-30 minutes. run a knife around the edge of your springform pan, and serve your beautiful creation.