Japanese Frozen Mochi Delights – A Paleo Dessert

Allergens

Nuts, Eggs

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup honey or maple syrup
• 2 large eggs, room temperature
• 1/2 teaspoon sea salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup full
• fat coconut milk
• 1/4 cup dark chocolate chips
• Toasted almond flakes for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, and salt.
3. In another bowl, beat the eggs, honey or maple syrup, and vanilla extract until well combined.
4. Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Fold in the coconut milk and chocolate chips.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan, then cover and refrigerate overnight.
7. The next day, using a round cookie cutter or glass, cut circles from the cake and place them on a parchment lined baking sheet.
8. Freeze the mochi delights for at least 2 hours, or until firm.
9. Garnish with toasted almond flakes before serving.

Chef’s Insight

The use of almond flour and coconut flour in this recipe gives it a unique, nutty flavor that pairs perfectly with the rich taste of dark chocolate.

Notes

This recipe is perfect for those following the Paleo diet or seeking a gluten-free option.