Chocolate Coconut Cake and Caveman Cajeta
½ cup butter
½ cup cocoa powder
½ cup raw honey
½ cup coconut manna (coconut butter)
½ cup strong black coffee
1 ripe banana
¼ cup real maple syrup
1 tsp vanilla
1 Tblsp ground cinnamon
½ c shredded coconut
¾ c coconut flour
1 tsp sea salt
1 tsp baking soda
Preheat oven to 350 F. Grease a 9 x 13 pan with butter.
In small saucepan, melt butter then add cocoa powder and whisk until smooth.Remove from heat. Add honey, coconut manna, and coffee and whisk all together.
In large bowl or mixer, beat avocados and banana until smooth. Add eggs, maple syrup, and vanilla and beat well. Add the cocoa mixture and beat well. (make sure it has cooled enough that it won’t cook your eggs as you beat it in.)
In small bowl, stir your dry ingredients together then fold into your wet ingredients.
Pour into prepared pan and bake about 40 minutes until toothpick inserted in center comes out clean. Cool completely... while you make Caveman Cajeta. :)
1 cup pitted dates soaked in water for 1 hour
1 Tblsp coconut rum (optional)
1 c shredded or flaked unsweetened coconut
1 c chopped pecans
¾ c raw honey
2 Tblsp butter
1 can (13.66) coconut milk (I used Thai House)
⅕ vanilla bean scraped (or 1 tsp vanilla)
While dates are soaking...
toast pecans and coconut in 350 F oven for about 20 minutes until fragrant - cool
put honey in pan on medium heat and bring to rolling boil. Gradually whisk in butter, coconut milk, and add vanilla seeds. Let boil slowly over medium heat for 20 - 30 minutes, whisking occasionally.
drain dates, reserving ¼ cup water. Place in food processor or blender with reserved water and coconut rum. Process until dates are well blended. Add coconut milk and honey mixture and blend until smooth. Pour over toasted coconut and pecans and stir together. Spread over your cake.
Lick your bowl clean ;)