Chocolate Almond Walnut

Chocolate Almond Walnut

Ingredients:
8 ounces dark chocolate, chopped
½ cup almond meal
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup Xylosweet
5 tablespoons coconut oil
4 large eggs

Directions:
1 ½ teaspoons vanilla extract
1 cup chopped walnuts
1. Preheat oven to 350˚F.
2. Spray an 8-inch springform pan with nonstick cooking spray.
3. Place dark chocolate in a microwave-safe bowl and heat on
high at 30 second intervals, stirring between intervals, until
chocolate has melted and is smooth. Set aside.
4. In a medium bowl stir together almond meal, cocoa powder,
baking powder, and salt.
5. In a separate bowl, using an electric mixer, beat Xylosweet and
coconut oil until well combined.
6. Add eggs one at a time to Xylosweet mixture, beating well after
each addition. Continue beating until mixture has turned pale
and creamy, about 5 minutes.
7. Beat in melted chocolate and vanilla until just blended.
8. Fold in dry ingredients and walnuts.
9. Pour into prepared springform pan and bake until cooked
through, about 35 minutes. Let cool before cutting.
Fa l l 187
Lemon Zest Cheesecake
SERV ES 16
Serve with fresh
berries for an Crust:
amazing dessert. 1 ½ cups Basic Blisscuit dough (pg. 36)
Cut cheesecake
into small, Filling:
bite-size pieces
Coconut oil for greasing pan
and freeze for
4 (8-ounce) packages goat or sheep’s milk cream cheese
a creamy sweet
treat anytime. 1 cup Xylosweet
4 large eggs
1 ½ teaspoons vanilla extract
2 tablespoons lemon zest
1. Preheat oven to 300˚F. Rub the bottom and sides of
a 9-inch springform pan with coconut oil.
2. Press 1 ¼ cups Basic Blisscuit mix into bottom of prepared pan.
3. Place cream cheese, Xylosweet, eggs, vanilla, and half of the zest