Category: Dessert

Tortoni was one of my husbands favorite desserts of all time.  It is an Italian dessert typically made with heavy cream, sugar, toasted almonds, and toasted coconut.  I tried my hand at updating this into a Maximized Living Advanced Plan approved dessert and the results were fabulous!  This is such a delicious dessert that you won’t believe that it is good for you!

3/4 cup fine grated unsweetented coconut
1 tablespoon xylitol
4 tablespoons ground almonds (or store bought almond meal)
1 tablespoon butter, melted
1 egg, seperated
1/3 cup xylitol
2 teaspoons organic vanilla extract
1/3 cup organic heavy cream
2/3 cup coconut milk
dash salt

Preheat the oven to 350 degrees.  Spread the coconut in a pan and toast for 5 minutes

Combine toasted coconut, ground almonds, xylitol, and melted butter and set aside.

You will need 3 bowls:

1st bowl:  whip the heavy cream, add the coconut milk and whip again (it may deflate a little bit)

2nd bowl:  beat egg yolk and add xylitol and vanila.  Add the whipped cream/coconut milk mixture.

3rd bowl:  beat egg white with a dash of salt until stiff peaks form.  Fold in the cream mixture and 3/4 cup of the coconut/almond mixture.

Spoon into paper (no bleach or dyes) muffin liners.  Sprinkle with the rest of the coconut/almond mixture and freeze until set.

These desserts will melt quickly once out of the freezer so eat them quickly!  That shouldn’t be a problem.

Core and Advanced Plan

Makes 1 9-inch cake (12 slices). To make a double layer cake, double the recipe

Ultra-rich flourless chocolate cakes have become more and more popular, even at restaurants.   Unfortunately, they are always loaded with sugar.  This recipe allows you to enjoy the same rich, decadent taste on the ADVANCED PLAN!  No flour, no sugar, nothing artificial! You won’t believe the  secret ingredient that make this cake so moist.  

Decadent Chocolate Cake

Ingredients:
1-15 ounce can of unseasoned black beans
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xylitol or erythritol (like Swerve) plus 1/2 teaspoon liquid pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon filtered water

Preparation:
Preheat oven to 350 degrees.  grease a 9″ cake pan with coconut oil or  a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.  Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water  and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover with an overturned bowl.  (Frost immediately before serving)

Super Chocolatey Frosting

Ingredients:
1/2 cup (1 stick) unsalted organic butter
1/4 cup xylitol, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste

Optional addition for a glossy finish:
1 fresh organic egg yolk

Preparation:

Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia, and keep tasting and adjust sweetness to your liking.

Cake and frosting recipe modified from Lauren at Healthy Indulgences

Coconut Milk Whipped Cream

Ingredients:
1 can coconut milk, stored in refrigerator overnight
1/4 cup xylitol

Preparation:
Open the can and drain all of the coconut water.  You only want to use the cream that has separated.  Put into a bowl with the xylitol and beat until creamy.  It will not be the exact consistency of whipped cream but it tastes great!

If you want a more traditional whipped cream- try an organic heavy cream with 1/4 cup xylitol.