Since I can remember, I've always had a sweet tooth. As I child I would carefully ration out my Halloween candy to last throughout the year. I liked them all--dum dums, tootsie rolls, and even smarties. But my favorites were anything with chocolate. Those would always disappear first.
Now that I'm older and much more conscious about the food I consume, those childhood chocolate bars are far and few between. Luckily I recently learned about Lily's, a chocolate bar company with no sugar added and instead sweetened with stevia. In the past I hadn't enjoyed stevia sweetened treats as they tended to have a strange aftertaste. So naturally I was apprehensive when I first tried Lily's, but to my surprise there was no odd flavor but instead an honestly delicious chocolate bar!
Lily's recently came out with a stevia sweetened baking bar and asked me to try it out, so I came up with this mint chocolate and pomegranate cake. The baking bar melted, baked and even made chocolate curls like a dream, without a hint that this cake was baked without any refined sugar. As a plus, it's also gluten free and dairy free to fit a variety of dietary restrictions.
Mint Chocolate + Pomegranate Cake
gluten free, dairy free, refined sugar free
1/2 cup oil, such as olive or coconut
1/2 cup Lily's chocolate baking bar, chopped
2 large eggs
1/2 cup coconut nectar
1 1/2 cup almond flour
1/4 cup buckwheat flour
1 1/4 tsp baking powder
1/4 cup almond milk
3-4 sprigs fresh mint, leaves roughly torn
mint chocolate ganache (recipe below)
fresh pomegranate seeds
fresh mint for garnish
Lily's chocolate baking bar, for garnish
Preheat oven to 350 degrees F. Prepare 6" (3" tall) round pan by greasing bottom and sides with oil and lining bottom with parchment paper.
In a small saucepan, infuse almond milk with fresh mint leaves over medium low heat and simmer for about 5 minutes. Remove mint leaves and add Lily's baking bar chocolate and oil, mixing occasionally with a rubber spatula until smooth. Remove from heat and set aside.
In a medium bowl, whisk together almond flour, buckwheat flour, and baking powder. Set aside.
In a separate bowl, using a hand or stand mixer, whisk eggs and coconut nectar on medium-high speed until thickened and pale, about 6-8 minutes. With a rubber spatula, fold 1/3 dry ingredients until just incorporated, then pour 1/2 chocolate mixture and mix until just combined. Repeat process, ending with dry ingredients.
Pour batter into prepared pan and bake for 35-40 minutes, or until a skewer comes out with a few crumbs. Let cool for 10 minutes then invert on wire rack to cool completely.
To assemble, place cake on plate or stand, then immediately pour ganache while still warm. Use an offset spatula to gently smooth ganache to drip over the edges. Top with sprigs of fresh mint and pomegranate seeds. To finish, use a vegetable peeler to create curls of Lily's chocolate baking bar to garnish the cake.
Chocolate Mint Ganache
2 sprigs of fresh mint
1/4 cup almond milk
1/4 cup Lily's baking bar, chopped
2 tbsp oil, such as olive or coconut
In a small saucepan, infuse almond milk with fresh mint leaves over medium low heat and simmer for about 5 minutes. Remove leaves, then add Lily's baking bar chocolate and oil, mixing occasionally with a rubber spatula until smooth. Use immediately.