Name: Avocado Chocolate Mousse
Ingredients: 1 + ¼ cups unsweetened almond milk; 1 lb. dark chocolate (60% cacao, coarsely chopped); 4 small ripe avocados (pitted, peeled, and chopped); 1.4 cup agave syrup; 1 Tbsp finely grated orange zest; 2 Tbsp puffed quinoa; 2 tsp sea salt; 2 tsp pepper flakes; 1 Tbsp extra-virgin olive oil

Paleo Carrot Cake

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Thank you Cup Cake Project for the recipe!

Ingredients

Cake:

1 + ½ cups blanched almond flour
1 tsp sea salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
3 large eggs
¼ cup maple syrup
2 Tbsp oil
1 + ½ cups finely chopped carrots
½ cup pureed dates
1 cup coarsely chopped pecans

Frosting:

27 oz. full-fat coconut milk

Instructions

Preheat the oven to 325°F.
In a large bowl, combine the almond flour, salt, baking soda, cinnamon, nutmeg, and cardamom. In a separate bowl, mix the eggs, maple syrup, and oil. Mix the carrots and the pureed dates into the wet ingredients and stir both batches together. Fold the pecans in.
Pour the batter into a greased 8-inch square baking dish and bake for 40 minutes.
To make the frosting, open both cans of coconut milk and scrape the coconut cream into a medium-sized bowl. Use a whisk or a hand mixer to whip the coconut cream until it’s light and fluffy, then spread it on the cake.

Find it online: https://shesafullonmonet.com/delicious-low-sugar-desserts/

Paleo Carrot Cake

Ingredients

Cake:

1 + ½ cups blanched almond flour

1 tsp sea salt

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cardamom

3 large eggs

¼ cup maple syrup

2 Tbsp oil

1 + ½ cups finely chopped carrots

½ cup pureed dates

1 cup coarsely chopped pecans

Frosting:

27 oz. full-fat coconut milk

Instructions

Preheat the oven to 325°F.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, nutmeg, and cardamom. In a separate bowl, mix the eggs, maple syrup, and oil. Mix the carrots and the pureed dates into the wet ingredients and stir both batches together. Fold the pecans in.

Pour the batter into a greased 8-inch square baking dish and bake for 40 minutes.

To make the frosting, open both cans of coconut milk and scrape the coconut cream into a medium-sized bowl. Use a whisk or a hand mixer to whip the coconut cream until it’s light and fluffy, then spread it on the cake.