Hubby Rating | Prep: 30 m,  Total: 30 mins | Makes: 1 cake | Vegan, Gluten-Free

Here it is! Your healthy-er chocolate cake recipe! This healthy-er chocolate cake is moist, rich, and sweet! And there is no added sugar. Please, don’t get discouraged by avocado! Well, it is technically a fruit anyway (if that makes you feel better), and it will bring your “ganache” to the next level.

And remember, nobody will be able to guess the ingredient list for your healthy-er chocolate cake, which means you can feed this avocado ganache to your kids without a doubt!

INGREDIENTS

INSTRUCTIONS

Healthy-er Chocolate Cake dough: In a blender, add walnuts, salt, and cocoa and process till powder-like consistency. Then add dated and process till the mixture is smooth. Divide the dough into two equal parts, wrap them into plastic wrap and refrigerate.

Ganache: Combine dates, honey, and avocado in a blender. Process till the mixture is smooth and then add cocoa powder. Process again till the mixture looks like ganache and set aside.

Place one part of the dough into a springform and press it with your hands to form an even layer. Add a thin layer of the ganache and some berries. Then, carefully place the second layer of the dough on top.

Remove sides of the springform and transfer the ganache on top of the cake. Spread the ganache evenly to cover the sides and the top of your healthy-er chocolate cake. Don’t try to make it perfect, just go for it!

Garnish with some berries and enjoy!

* If you liked this healthy-er chocolate cake, please, try these recipes out: Chocolate Pudding with Avocado and Chocolate Ice cream Made in Haven.

Nutritional Content

1 slice (1/8 of the cake):

Calories – 434 kal

Fat – 33 g

Saturated Fat – 4 g

Monounsaturated fat – 6 g

Carbohydrates – 36 g

Protein – 10 g

Dietary Fiber – 9.1 g

Total Sugars -21.8 g

Sodium –  5.1 mg

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AuthorSasha
RatingDifficultyAdvanced

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Yields2 Servings
Cook Time1 hr 30 mins

For dressing
 ¼ cup red-wine vinegar
 2 1/2 tablespoons minced shallot
 2 teaspoons Dijon mustard
 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
 Rounded 1/2 teaspoon anchovy paste
 1 cup extra-virgin olive oil
 1 1/2 teaspoons minced fresh thyme
 1 1/2 tablespoons finely chopped fresh basil
For salad
 3/4 lb green beans (preferably haricots verts), trimmed
 1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
 1 1/2 lb (1-inch-thick) tuna steaks
 Vegetable oil for brushing
 1/4 cup drained bottled capers (1 1/2 oz)
 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
 1 pt cherry or grape tomatoes
 2/3 cup Niçoise or other small brine-cured black olives
 4 hard-boiled large eggs, quartered
 3 tablespoons finely chopped fresh parsley and/or basil

Dressing:
1

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

Salad:
2

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

4

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

5

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

6

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Category

Ingredients

For dressing
 ¼ cup red-wine vinegar
 2 1/2 tablespoons minced shallot
 2 teaspoons Dijon mustard
 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
 Rounded 1/2 teaspoon anchovy paste
 1 cup extra-virgin olive oil
 1 1/2 teaspoons minced fresh thyme
 1 1/2 tablespoons finely chopped fresh basil
For salad
 3/4 lb green beans (preferably haricots verts), trimmed
 1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
 1 1/2 lb (1-inch-thick) tuna steaks
 Vegetable oil for brushing
 1/4 cup drained bottled capers (1 1/2 oz)
 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
 1 pt cherry or grape tomatoes
 2/3 cup Niçoise or other small brine-cured black olives
 4 hard-boiled large eggs, quartered
 3 tablespoons finely chopped fresh parsley and/or basil

Directions

Dressing:
1

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

Salad:
2

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

4

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

5

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

6

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Grilled Tuna Salade Niçoise
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No-bake healthy-er chocolate cake
no-bake healthy-er chocolate cake
n-bake healthy-er chocolate cake
no-bake healthy-er chocolate cake

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