We all need a little more detoxification in our lives right? Well this latte does just that. Activated charcoal can help your body filter out undigested toxins, and it just happens to taste delicious as a latte. Our Activated Charcoal Latte is creamy and rich making it the perfect morning pick me up or afternoon treat. I hope you enjoy! And P.S., how delightful does it look on our Caesarstone countertops at the Sweet Laurel Cake Shop?
It’s Nico’s birthday!! I cannot believe it has been two years since Nico’s grand entrance into this world. Grateful for every moment I’ve shared with him, and of course I plan on making my baby something special every year for the big day. You loved his first birthday cake so much, so we’re switching it up a bit. This year, his cake is in the shape of a 2 and decorated with beautiful wildflowers. You can make this same cake into any other numbers to celebrate the birthdays of the special people in your life! Enjoy!
2 cups coconut flour
1 tsp baking soda
1 tsp pink salt
12 eggs, room temperature
1 ½ cups maple syrup
½ cup coconut or almond milk
2 cups coconut oil (melted)
2 tbsp vanilla extract
In a bowl stir together coconut flour, baking soda and pink salt.
In a separate bowl beat eggs, maple syrup, coconut oil, almond or coconut milk and vanilla extract. Once thoroughly mixed, add the dry ingredients and mix until batter is well incorporated.
Pour batter in 13×9 inch pan and bake for about 35 minutes, or until tooth pick inserted comes out clean.
Allow to cool completely while you make the buttercream.
To assemble the ‘2,’ place 1-2 paper towels over the cooled cake. Using a marker or pen, write a block letter 2, or whatever number you are creating. This will serve as your stencil.
Cut out the block letter with scissors and then place the block letter back on the cake. Using a sharpe knife, cut the two out.
Place the number on a large peice of parchment paper. This will help transport the number to eventually serving platter or table.
Frost the entire cake with coconut buttercream frosting, then decorate with flowers and enjoy!
Keeps up to 5 days frosted in fridge. I don’t recommend putting flowers on until the day you plan to serve.
This is a fun Valentine’s Day favorite! If you’ve been following along, you know I make a special Valentine treat every year. Last year it was our decadent Chocolate Raspberry Cake, two years ago it was this Pretty Pink Heart Cake, and three years ago it was these adorable heart shaped Valentine’s Day Cookies. I had to one up them all, and here’s my answer: a cupcake cake! How cute?!!
Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.
Bake about 20 -25 minutes. Allow to cool.
For Chocolate Cupcakes
2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp pink salt
1/4 cup cacao
1/4 cup maple syrup
1 tsp vanilla extract
Line cupcake liners with parchment or cupcake tins. Prepare oven by preheating to 350.
In a bowl mix almond flour, baking soda, pink salt and cacao. In another bowl, mix eggs, maple syrup and vanilla extract. Stir the dry ingredients into the the wet ingredients and mix until blended. Scoop in the cupcake tins and bake about 20-25 minutes. Allow to cool and prepare frosting below.
Mix all ingredients over very low heat. Allow to cool. If it’s too thick, add a bit more coconut milk. Allow to cool completely before topping the cupcakes.
To assemble cupcake cake:
Using about 6-7 cooled cupcakes, place them on a large platter in a heart formation. Using the cooled butter cream, gently smooth over all cupcakes, joining them together with frosting. To make a heart stencil, simple use a 8.5\11 piece of paper and cut out a heart in the center. Place on top cupcakes and sprinkle with cacao or beet powder. Store at room temperature for up to 2 days or overnight, covered in the fridge for up to 5 days.
As you have probably gathered, I’m a huge ice cream fan! But I find it so hard to find a good ice cream that is both dairy free and refined sugar free. That’s why I created our amazing Coconut Ice Cream inspired by my favorite paleo ice cream shop in Venice called Kippy’s. This Moose Tracks recipe takes it to another level! It’s keto, so very low in sugar, and makes you feel like you just picked up a pint from your favorite artisanal ice cream shop!
1 pint coconut cream, raw & organic, at room temp
3 drops monk fruit sweetener or stevia extract
2oz. 100% cacao
1 tbsp coconut oil
1 tbsp peanut butter or Sunbutter
Combine the coconut cream and preferred sweetener by whisking them together. Place the mixture in a bowl, cover with plastic wrap, and chill completely in the fridge. Then run the mixture through an ice cream machine. Place in the freezer.
After ice cream is finished and set in freezer, melt cacao with coconut oil over the stove, and stir in peanut butter or sunbutter and then swirl into finished ice cream. Then put back in freezer to set.
Sometimes we’re just in the mood for chocolate. This Pots de Crème is thick and decadent, satisfying that chocolate craving. It’s a super simple recipe and really easy to whip up while still having that gourmet feel. I love prepping this and putting it in the fridge when I’m having people over for dinner, everyone’s always so impressed!
Yield 6 servings
4 cups coconut cream or full fat coconut milk (my favorite brands are Lets Do Organic and Trader Joes Coconut Cream)
1 cup cacao powder
3/4 cup maple syrup
2 tablespoon vanilla extract
1/4 teaspoon Himalayan pink salt
In a saucepan, mix coconut milk or cream, maple syrup and cacao. Whisk constantly, until mixture is about to simmer.
Remove from heat and add the vanilla and pink salt. Pour into serving cups and allow to sit in fridge overnight or for at least 12 hours.
Serve with a tiny dollop of coconut whipped cream (recipe below).
Coconut Whipped Cream
1 can coconut cream or milk, refrigerated overnight
1 tablespoon maple syrup
Using your can of coconut milk that has been sitting overngiht in the fridge, remove lid and scoop out the fat from the top of the coconut can. Gently fold in maple syrup and stir until cream is whipped. Serve atop Pots de Creme!