Almond Joy Delight – Un Paleo Spanish Snack

Allergens

Nuts (almonds), Eggs

Ingredients

• 1 cup raw almonds
• 1/2 cup coconut flour
• 3 large eggs, separated
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• Zest of one orange
• 1 cup fresh orange juice
• 1 cup unsweetened shredded coconut, toasted
• 3.5 ounces dark chocolate (70% or higher), finely chopped

Instructions

1. Preheat oven to 325°F (160°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a food processor, blend almonds until they form a coarse meal. Set aside.
3. In a large bowl, whisk together coconut flour, egg yolks, maple syrup, vanilla extract, sea salt, cinnamon, and orange zest until well combined.
4. Stir in the almond meal and mix thoroughly.
5. In another clean bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the almond mixture until fully incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
8. While the cake is cooling, warm orange juice in a saucepan over medium heat. Once warmed, add chopped chocolate and stir until fully melted and smooth. Remove from heat and let it cool down slightly.
9. Slice the cooled cake into wedges and place each slice on a dessert plate. Drizzle with the orange chocolate sauce and sprinkle with toasted coconut.

Chef’s Insight

This dessert is not only delectable but also Paleo-friendly, making it suitable for those following a grain-free diet.

Notes

Ensure using good quality, high percentage dark chocolate for a satisfyingly rich experience.