Paleo German Frozen Treat: Black Forest Sundae

Allergens

Tree Nuts (Almond Flour and Almonds), Coconut

Ingredients

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/3 cup coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 can (13.5 oz) full
• fat coconut milk, refrigerated overnight
• 1 1/2 cups fresh cherries, pitted
• 2 tbsp honey
• 1 tsp balsamic vinegar
• 1/4 cup chopped almonds

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, and salt. Add in almond milk, melted coconut oil, and vanilla extract mix until well combined. Set aside.
2. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan, then pour the batter into it and smooth the top with a spatula. Bake for 18 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely, then cut into 6 even wedges.
3. In a small saucepan, combine cherries, honey, and balsamic vinegar cook over medium heat for about 5 minutes, until slightly thickened. Set aside to cool.
4. Open the can of coconut milk, being careful not to shake it. Scoop out the solid cream into a mixing bowl, leaving the liquid behind. Whip the coconut cream with a hand mixer or whisk until light and fluffy.
5. Assemble the sundae: place one cake wedge on each of 6 serving dishes, followed by a generous spoonful of whipped coconut cream, a scoop of cherry sauce, and a sprinkle of chopped almonds.

Chef’s Insight

To enhance the "Black Forest" theme, serve the sundae with a side of freshly brewed coffee or a warm cup of tea.

Notes

To ensure a creamy texture for the whipped coconut cream, make sure the coconut milk has been refrigerated overnight.