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Chocolate Almond Sea Salt Ice Cream Pops

· Natalie 25 Comments

Creamy cacao nib ice cream blanketed in dark chocolate, sprinkled with almond chunks, and finished with a touch of sea salt…oh yes!

Chocolate Almond Sea Salt Ice Cream Pops

I tried so hard not to pick favorites among the pops of Popsicle Week. But these have an unfair advantage…or three.

Chocolate Almond Sea Salt Ice Cream Pops

Unfair advantages in order from most obvious to least obvious:

1) Chocolate.

2) Chocolate coating.

3) Sea salt.

Need I say more? I didn’t think so. But I’m going to anyways.

Chocolate Almond Sea Salt Ice Cream Pops

From the very start of Popsicle Week planning, I knew one of the three recipes had to be chocolate. But the simple concept of a chocolate ice cream pop could go in about a zillion different directions depending on what mix-ins and toppings and yummy extras were involved.

Turtle pops? Nah I already did the caramel thing.

Cookies and cream pops? Then I’d have to actually bake cookies first.

Fudgesicles? Not enough mix-ins.

Mocha pops? Okay I didn’t actually think of this until just now.

Mint chocolate chip pops? Peanut butter cup pops? Triple chocolate cookie dough s’mores fudge brownie chunk with…

See my dilemma?

Chocolate Almond Sea Salt Ice Cream Pops

But I have noticed that when it comes to chocolate ice cream/ice cream bars with crunchy stuff, almonds seem to be a solid choice for the crunchy stuff. And when it comes to chocolate-covered chocolate anything, I know firsthand that a sprinkling of sea salt on top is never not a good idea…a.k.a. DO IT.

And that’s how I arrived at this exact lots-o-chocolate-on-a-stick situation. Nothing too crazy or controversial (looking at you mint) or requiring lots of prep (ahem, cookie dough). Just rich and decadent but also killing it on textural and sweet-salty balance.

Oh! And in my excitement about the chocolate ice cream + chocolate coating I may have bumped things up to triple chocolate by throwing a handful of cacao nibs into the ice cream too. Hello crunchy cacao surprise throughout. Chocolate chips work too btw.

Chocolate Almond Sea Salt Ice Cream Pops

Okay fine. I admit it, these pops are my favorite. But I love you too banoffee–promise!

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Chocolate Almond Sea Salt Ice Cream Pops

★★★★★ 5 from 3 reviews
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Description

Creamy cacao nib ice cream blanketed in dark chocolate, sprinkled with almond chunks, and finished with a touch of sea salt!

Ingredients

Scale
  • 4–5 frozen bananas
  • 2 tbsp cacao powder ((or cocoa powder))
  • 1/4 cup cacao nibs ((or chocolate chips))
  • 1/2 cup chocolate chips
  • Chopped almonds
  • Sea salt

Instructions

  1. In a high speed blender, combine the frozen bananas and cacao powder. Blend until smooth and creamy.
  2. Add the cacao nibs and blend briefly or stir to distribute them throughout.
  3. Spoon into popsicle molds. Freeze overnight.
  4. The following day, carefully remove the pops from the molds.
  5. Melt the chocolate chips. Allow the melted chocolate cool for 5-10 minutes.
  6. Dip/cover/drizzle the pops with the melted chocolate. 
  7. Sprinkle with chopped almonds and a pinch of sea salt.
  8. Freeze to set. Enjoy!

Notes

This is the popsicle mold I used here. If you don’t have a popsicle mold, paper cups work too! Just freeze for about 30-60 minutes and then insert the sticks.

Update: Check out the rest of the Popsicle Week recipes with Banoffee and Strawberry Tahini. Or watch all 3 in the making HERE

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Banoffee Ice Cream Pops

· Natalie 32 Comments

Pie turns popsicle with these Banoffee Ice Cream Pops featuring banana ice cream and homemade healthy “toffee” in a fun summer snack-on-a-stick form!

Banoffee Ice Cream Pops {vegan}

Annnnnnnd welcome to National Popsicle Week!

Banoffee Ice Cream Pops {vegan}

Okay fine, it’s not actually National Popsicle Week. However it is FOF Popsicle Week!

But according to this calendar it seems there is no official popsicle week. Or day even. A few flavor specific ones, but no general day to celebrate all flavors of ice cream on a stick. So no reason why it can’t be this week.

I think probably there is just a tiny committee sitting in a cave somewhere coming up with these holidays and springing them on us to see how many people will jump to join in with the yummy synchronicity on Instagram. I for one don’t question the validity. It could suddenly be #InternationalChocolateCoveredArtichokeDay and I’d happily join in and post my best…wait.

So maybe it’s not officially popsicle anything. But it is officially June later this week. And it is officially hot here. And I was able to officially find my popsicle mold in it’s laundry room closet hibernation spot. So popsicle week.

Banoffee Ice Cream Pops {vegan}

What is Popsicle Week? Since I know that is the burning question on everyone’s mind right now, lemme explain…

This week on the blog I will be posting three brand new popsicle recipes for your on-a-stick-snacking enjoyment! And on the days in between we will all eat popsicles for every meal and snack all day long. Just kidding. Unless you are up for that?

And Popsicle Week this week means my last week looked something like…

3 new popsicle flavors. 29 popsicle sticks. 14 frozen bananas. 357 frantic runs from the freezer to the camera and back. 85 degrees in my house, which makes popsicle photography quite the challenge. 8 melted messes. 5 ice cream drips on the floor. 1 picky puppy who refused to help me clean up. And 2 freezer burnt popsicles still chilling in the back of my freezer.

Banoffee Ice Cream Pops {vegan}

Ice cream pops. When I say popsicle I mean ice cream pop. Which may sound like a subtle difference, but to me the cream part if very important. Because unless it comes in a clear tube that cuts the side of your mouth in the shade neon blue, I don’t want anything to do with icy-not-creamy frozen novelties.

All of this week’s recipes use frozen bananas as the base to keep things CREAMY but fruity too.

Banoffee Ice Cream Pops

Banoffee. This first recipe takes the banana base concept and runs with it all the way to pie-inspired pop heaven. Banoffee pie usually involves a cookie crumb crust, a toffee layer, sliced bananas, and whipped cream.

So with some artistic interpretation these pops are made up of…

Banana ice cream with slices of bananas mixed in. A dash of cinnamon wouldn’t be a bad idea here either, although not banoffee traditional.

Date caramel layer. Which I should’ve made bigger because frozen date caramel = yum. I just used my basic date paste recipe which you can find -> here

Homemade granola “crust”. I used my favorite crunchy oil-free granola with pecans and coconuts as mix-ins because that’s what I had on hand. Any granola will work–homemade or store-bought (I personally love this stuff). Or even crumbled cookies or graham crackers.

Caramel sauce drizzle before eating. It’s optional. You can use this date-based vegan caramel sauce recipe. Or if you want a caramel sauce that will harden on the outside, I used this one. Like magic shell but not chocolate. You could swap this for coconut whipped cream to stay true to banoffee pie, but whipped cream on a popsicle felt a little weird to me.

Tip! If you don’t have a popsicle mold, you can use small paper cups instead. Just freeze the pops for 30-60 minutes and then insert the sticks so they will stand up straight. Or they are under $20 on Amazon, this is the one I have.

Banoffee Ice Cream Pops {vegan}

And that’s how you make a perfect portable banoffee ice cream party! Quite easy and somehow way more fun than just piling all these ingredients in a bowl. If you ask me, they are 100% breakfast appropriate (see, there’s granola). But dessert or snack time works too.

And while these flavors may all sound like they would be marvelous with chocolate drizzled on top, save that for the next popsicle…

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Banoffee Ice Cream Pops

★★★★★ 5 from 1 review
  • Yield: 10 pops 1x
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Description

Pie turns popsicle with these Banoffee Ice Cream Pops featuring banana ice cream and homemade healthy “toffee” in a fun summer snack-on-a-stick form! 

Ingredients

Scale
  • 4–5 frozen bananas
  • 1 ripe banana, sliced
  • 1/2 cup date paste
  • 1/2 cup granola ((*see notes for recommendations))
  • Optional for topping: caramel sauce ((**see notes for recipe recommendations))

Instructions

  1. Blend the frozen bananas in a high speed blender until smooth and creamy. Add a little bit of non-dairy milk only if necessary to blend.
  2. Fill your popsicle mold with 1-2 spoonfuls of the banana ice cream. Add a few slices of banana. Continue filling with banana ice cream until the popsicle is 3/4 full. Top with date paste and a sprinkling of granola.
  3. Repeat with the remaining popsicles.
  4. Insert the popsicle sticks and freeze overnight. 
  5. Remove from the freezer for 5 minutes or so and then gently wiggle your pops out of the molds. 
  6. Drizzle with optional caramel sauce and enjoy! Keep in the freezer. They are best eaten in the first 1-2 days and will get icier with time.

Notes

This is the popsicle mold I used here. If you don’t have a popsicle mold, paper cups work too! Just freeze for about 30-60 minutes and then insert the sticks.

*I used my favorite oil-free crunchy granola. You can also use store-bought, I really love this one. Or you could even use rawnola.

**This is my favorite caramel sauce recipe for flavor and ingredients. But if you want a sauce that will harden on the outside like magic shell, this recipe is the one I used.

Update: Check out the rest of the Popsicle Week recipes with Chocolate Almond Sea Salt and Strawberry Tahini. Or watch all 3 in the making HERE

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Banoffee Ice Cream Pops {vegan}

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Grain-Free Chocolate Brownie Donuts

· Natalie 43 Comments

The soft fluffy texture of cake and the chocolatey richness of a brownie combine in these delicious and healthy grain-free donuts–not for the faint of chocolate heart!
[wprm-recipe-jump]

Chocolate Brownie Grain-Free Donuts

Banana flour is back.

Do you know why it’s it back?

No not because I loooooooooved this cake a lot. Not because it’s grain-free. Not because it’s made of fruit or has a unique flavor that I am growing to love or is cheaper than most other grain-free flours.

It’s back because it makes a wicked chocolate donut. That’s why. The other stuff is just icing on the cake (donut).

The texture, the flavor, the moisture, the ability to carry copious amounts of chocolate to your face–these donuts are the whole package.

Chocolate Brownie Grain-Free Donuts

Every time I set out to make something with banana flour, I open the bag to this powdery, starchy, bitter-smelling stuff and think: Banana flour you are weird.

But by the time I am munching, it’s more like: Banana flour you are the best and I don’t know why I ever doubted you or why anyone still uses other grain/gluten free flours and I want you in all my baked goods forever and always!

Well except that time I tried to make pancakes with it and they turned out like fruit gushers in  bread-y breakfast form. And not in the good way. But these donuts and the current chocolate overload state of my brain has practically obliterated any memory of that incident.

I’ll keep keep you updated on the pancake progress, I’m not giving up yet. Because flashback to when I said forever and always–I did mean it, baby.

Chocolate Brownie Grain-Free Donuts

‘Kay so donuts.

I went back and forth on the “brownie” part of that title. They are just a wee bit closer to the fudgy rich brownie side then they are to the light fluffy cake side, so I stand by it though. The texture and crumb is as perfect as any cupcake–not a bit of gummy gooey-ness. But the rich chocolatey flavor is definitely brownie-level intense, and with that chocolate drizzled on top…

These donuts are NOT for the faint of chocolate heart!

Chocolate Brownie Grain-Free Donuts

You know a minute ago when I mentioned brownie-level fudgy richness? Well that is in large part due to the fact that there is not just cacao powder in these donuts but actual real-life chocolate too. Melted, mixed, and baked right in. With banana flour baking, I find some sort of higher fat ingredient is necessary for moisture since the flour itself is very absorptive and can be drying. But why nut butter when you can double chocolate?

Chocolate Brownie Grain-Free Donuts

As evidenced by my recent pancake efforts, banana flour can turn things gummy on you if you aren’t careful. And annoying as this is going to sound since we all live in different places with different grocery store situations, I think brand has a lot to do with it. I learned that lesson while testing this cake recipe–one brand of banana flour made for a dense bar while the other a fluffy cake. In the same recipe!

So now I just stick with my tried and trusted (and cheaper!) favorite: Green Banana Flour from Let’s Do Organic. No they are not paying me. Yes I do truly love this brand (hello all my fave coconut products!)

Chocolate Brownie Grain-Free Donuts

I sometimes get confused whether to file donuts under breakfast or dessert, but this is without a doubt a dessert donut.

Chocolate Brownie Grain-Free Donuts

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Grain-Free Chocolate Brownie Donuts

★★★★★ 4.5 from 6 reviews
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 donuts 1x
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Description

The soft fluffy texture of cake and the chocolatey richness of a brownie combine in these delicious and healthy grain-free donuts–not for the faint of chocolate heart!

Ingredients

Scale
  • 3/4 cup green banana flour
  • 1 cup unsweetened applesauce
  • 1/2 cup chocolate chips
  • 1/4 cup cacao powder ((or cocoa powder))
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt ((optional))

Instructions

  1. Preheat the oven to 350F.
  2. In a large mixing bowl, combine the banana flour, coconut sugar, cacao powder, baking powder, and salt. Stir to combine
  3. Melt the chocolate chips. 
  4. Add the melted chocolate to the dry ingredients along with the applesauce and vanilla. Mix well.
  5. Grease your donut pan with coconut oil. Spoon the batter into the pan filling each donut to the top. You will get 6-8 full sized donuts.
  6. Bake for approximately 25 minutes at 350F. 
  7. Cool for at least 10 minutes before removing from the pan. You can top them with more melted chocolate (as shown) if you wish, but they are so rich they really don’t need it. 
  8. Enjoy! Keep leftovers in the fridge.

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Blueberry Coffee Cake Muffins

· Natalie 62 Comments

Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!
[wprm-recipe-jump]

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

Oh how I wanted to deliver this streusel-messy blueberry muffin madness to you last week.

Muffins are one of those foods that just scream SHARE ME! Virtually or real life rip-it-in-half-and-take-the-bigger-half sharing.

I will muffins, I will. But I must edit/video/write about you first.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

So last week. It was a very kitchen-productive week around here. I was video-ing everything from popsicles to pancakes by day, and editing photos like a crazy lady by night late afternoon. Because while food bloggers may think they work for themselves, it is actually natural light that controls us all.

I was feeling like a hustling little hedgehog up through about Wednesday. And then productivity took a significant down turn. And I realized I had a LOT of video footage to sort through and make into mini recipe movies. And I also realized that I really wanted a nap.

So I did a little bit of both. And not enough of either.

But my brain was not in the mood to write anything at that point, so the muffin-ing was postponed.

My apologies if your weekend was sadly lacking in streusel, but luckily there is another one of those just 4 1/2 days away and the perfect muffin recipe at the end of this post to make up for it.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

These muffins taste like the epitome of a bakery. Just all the cinnamon and sweetness and streusel and fluffy-softness.

Yes fluffy-softness is a taste–sweet, salty, fluffy-soft, bitter, and umami. See.

Not a single date was used in the making of these muffins *GASP* It seems like everything I’ve made in the past couple of years months weeks has been filled with dates, so it was time for a break.

Combining the best parts of this blueberry muffin recipe from a loooooong time ago and this coffee cake, I created what just might be my favorite muffin recipe around here yet. Do I say that every time?

They are made with oat flour for that subtle breakfast-y flavor. Coconut sugar + applesauce takes the place of dates for sweetness and moisture. GOBS of fresh or frozen blueberries for a minimum of two jammy purple pockets per bite. And all made with zero bowls or arm strength required–thanks blender! Just like with any blender cake/bread/oat-y baked thing, don’t over-blend unless “make gummy muffins” is one of your life goals.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

I am pretty sure my muffin pan wanted to be one of those jumbo muffin pans but someone squashed it’s dreams early on in life so it resigned itself to just making regular sized muffins. But also sorta not regular sized. Regular sized gone greedy.

But who doesn’t finish a blueberry muffin and not want it to be over yet though? So it’s kind of a gift really.

When it starts to feel like less of a gift is when I am scooping out the batter and only end up with 5 muffins. I am all about filling the muffin tins 3/4 of the way or more, which does not help. So you might get 5 muffins. You might get 8 muffins. Maybe you get 12 because you like the short someone-sat-on-them muffin look.

You do you. As long as “you” doesn’t involve skimping on the streusel, because that I am not okay with. Don’t even joke about that.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

If I had a dollar for every time I proclaimed my love for streusel then I could build a streusel castle with streusel walls and streusel towers and a streusel dragon to guard it. So much streusel love. If you could make an entire muffin out of nothing but the streusel I would. Hmm maybe I should sell the castle and invest in R&D on that idea…?

Or (most likely scenario) I would use all those dollars to buy almond flour to make more streusel because that stuff ain’t cheap! But it does make for the BEST oil-free streusel my tummy has ever known. A.k.a. worth it.

Proof of my streusel obsession → Here and here and here and in 5 years this list will probably wrap around the earth 3 times with all the streusel-topped goodness my mind can dream up. At least I hope so.

Is it weird that I liked them almost better cold from the fridge three days later?

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Blueberry Coffee Cake Muffins

★★★★★ 4.9 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x
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Description

Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!

Ingredients

Scale
  • 1 3/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 2 tsps lemon juice ((or apple cider vinegar))
  • 1 tsp baking soda
  • 2 tsps baking powder
  • Pinch of salt
  • 1/3 cup fresh or frozen blueberries

Streusel

  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

Instructions

  1. In a small bowl, combine all the streusel ingredients. Mix with a fork until sticky and clumpy. Set aside.
  2. In a blender or mixing bowl, combine all the ingredients for the muffins. (If using a blender, be sure to add the wet ingredients first!)
  3. Blend/mix until just combined. Do not over mix or it will make the muffins gummy.
  4. Line or grease a muffin pan. Divide the batter into the muffin tins, filling each 3/4 of the way. You will get anywhere from 6-9 muffins depending on your pan.
  5. Top each liberally with streusel. Press it in lightly.
  6. Bake for about 25 minutes at 350F, or until the streusel is golden brown and the tops are firm to the touch.
  7. Remove from the oven and cool for at least 10 minutes before removing from the pan.
  8. Enjoy! Keep leftovers in the fridge (they are really yummy cold too!)

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Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

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Healthy Vanilla Cake with Chocolate Fudge Frosting

· Natalie 71 Comments

This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!

Healthy Vanilla Cake with Chocolate Fudge Frosting

Do you remember these?

I didn’t think so. I even forget they exist sometimes.

They are the perfect example of how sometimes my favorite recipes get lost in the recipe archives and no one ever sees them or makes them or falls in love with their softfluffyvanilla goodness. Tra-gic.

But now that I am writing about those cupcakes, I actually remember making them quite well…

Healthy Vanilla Cake with Chocolate Fudge Frosting

I remember standing on my kitchen island trying to get an overhead shot because that’s back when I actually thought you could make AND photograph food in the kitchen. HA! Now I know you must take the food to the light instead of the other way around. And the kitchen appliances. And the vacuum cleaner. And a roll of paper towels. And if there was a way to install a small sink by the window, that’d be great too.

I remember the tricky task of cleaning that purple frosting out of the blender trying not to let the blades and my fingers bump into one another. I also now know that the food processor is much better suited for making purple sweet potato frosting. Or vanilla sweet potato frosting. Or any color of sweet potato frosting.

I remember being amazed at how fluffy and delightfully dome-topped they turned out for being made of like 43% fruit.

Healthy Vanilla Cake with Chocolate Fudge Frosting

Despite all those good times I never made a video for them. So that’s been on my to-do list for approximately forever.

But I get the question quite often “How can I turn these {insert flavor here} cupcakes into a full-sized cake?” in regards to my various date-sweetened cupcakes. So for birthday purposes and I-don’t-have-a-cupcake-pan purposes, we are transforming that easy vanilla cupcake recipe from small and round to square and sliceable. And sprinkled-topped, because why not?

Healthy Vanilla Cake with Chocolate Fudge Frosting

Cupcakes → cake

It’s not a tricky transition, but there are a few important things I must tell you so you don’t end up with a crater in the center of your cake. A.k.a. failure of the cake-catastrophic kind.

Pan size. An 8-inch (round or square) pan works best for this cake. Anything smaller and it will be too thick -> not cook through in the center. Anything larger and it will be too thin -> look weird.

Multiply by 1 1/2. The original cupcake recipe just makes a half dozen, so in order to fill up a cake pan you need to do some ingredient multiplication. Don’t worry I broke out the calculator and took care of it for both of us.

Baking time. It does require a little more oven time than the cupcakes–about 30-35 minutes at 350F. Lightly touch the center of the cake and when it feels firm and not squishy/batter-y at all, it’s done.

No non-dairy milk. The original cupcake recipe uses 1/4 cup non-dairy milk, but you will not need that in this version. Which cuts the ingredient list down to a mere FIVE!

Don’t over-blend. Actually I feel like it’s more appropriate to say DON’T OVER-BLEND! After you add the oat flour, just blend for the briefest of blitzes. If there is some flour left on the sides just stir it in by hand. Over-blending will make for gummy slices of sadness, not cake.

Sprinkles. Okay this doesn’t actually affect the cake structure at all, but I just felt like they deserved a spot on this list. I used these. Feel free to make and use these. Or top it with fresh berries or fruit!

Healthy Vanilla Cake with Chocolate Fudge Frosting

The Frosting

While I love purple foods a lot, I love chocolate frosting A LOT. So I overhauled my favorite fruity chocolate fudge frosting to make it thicker and creamier and just give it more…oomph! The result is so fudgy you could put it on top of anything and it would instantly become dessert. Oatmeal. Smoothie bowls. Muffins. Celery. Anything.

Sticking with the simple and made-in-the-blender theme here, the frosting happens with 4 ingredients + a high-speed blender + 30 seconds. Medjool dates for sweetness and thickness. Water because otherwise nothing is going to move (or you could use non-dairy milk, but it’s not necessary). Cacao (or cocoa) powder because chocolate. And the newcomer to this frosting party: almond butter. Stepping up the richness game of date-based frosting since right now.

You could use cashew butter instead, I was out *sniffle*. Or even peanut butter if you want it to taste like someone plastered the top of your cake with peanut butter cups. And why wouldn’t you?

The frosting will become firmer in the refrigerator, but still spreadable. Although I find if you put it in a jar and pop it in the fridge overnight it tends to decrease in volume and increase in spoon marks by morning.

Healthy Vanilla Cake with Chocolate Fudge Frosting

Happy sprinkle-topped, chocolate-spread, slice-and-(maybe)-share cake making to you!

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Heathy Vanilla Cake with Chocolate Fudge Frosting

★★★★★ 5 from 11 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 people 1x
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Description

This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!

Ingredients

Scale

Vanilla Cake

  • 18 pitted medjool dates ((about 1 1/2 cups packed))
  • 1 1/2 cups water
  • 1 3/4 cups oat flour
  • 1 1/2 tbsps baking powder
  • 1 tsp vanilla bean powder ((or vanilla extract))

Chocolate Fudge Frosting

  • 12 pitted medjool dates ((about 1 cup packed))
  • 2/3 cup water
  • 1/2 cup almond butter
  • 2–3 tbsp cacao powder ((or cocoa powder))
  • Optional: pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. In a high speed blender, combine the water and medjool dates. Blend until smooth.
  3. Add the rest of the cake ingredients. Blend very briefly until just combined. Do not over-blend or the cake will come out gummy.
  4. Pour the batter into an 8-inch square or round pan that is either greased or lined with parchment paper. Spread evenly.
  5. Bake for 30-35 minutes at 350F.
  6. Cool completely before frosting.
  7. For the frosting, combine all the ingredients in a high speed blender. Blend until very smooth and creamy. Use as is, or refrigerate for a few hours to thicken.
  8. Spread a generous layer of the chocolate fudge frosting on the cake. Top with sprinkles or fruit or whatever you like. Enjoy!

Other frosting options…
–Purple and made of potatoes
-Same as above but not purple
–Chocolate with a protein powder boost
-Creamy and caramel
–Filling turned frosting
–Chocolate and extra fluffy

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Healthy Vanilla Cake with Chocolate Fudge Frosting

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