Agave Sweetened Chocolate Frosting Food

FRUIT-SWEETENED CHOCOLATE FROSTING

Steps:

• Soak the date pieces in very hot water until very soft, about 5 minutes. Drain and transfer to a food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.

AGAVE CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350F. Lightly coat two 9-inch cake pans with nonstick cooking spray and sprinkle lightly with flour.
• 2. Combine chocolate and 1/4 cup of the oil in a glass bowl and microwave for about 1 1/2 minutes. Stir to melt chocolate completely.
• 3. Sift together the flour, cococoa powder, salt, baking powder, and baking soda into a large bowl.
• 4. In a seperate bowl, using an electric mixer, beat the remaining oil and the agave nectar. Add the eggs, one at a time, and beat well. Add the melted chocolate/oil mixture and vanilla and beat.
• 5. On low speed, add the flour mixture and the yogurt and mix just until combined. Fold in the zucchini.
• 6. Divide batter between the prepared pans. Bake 35-40 minutes, until a toothpick inserted comes out clean. Let cool in pans for 10 minutes and then invert onto a wire rack to cool completely.
• 7. When cool, top the first layer with filling of your choice. Add second layer and frost tops and sides with frosting of your choice. If using https://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html?p=3, frost while genache is slightly warm and refrigerate cake for 30 minutes to firm the genache before slicing the cake.

AGAVE-SWEETENED BROWNIE GEMS

Steps:

• Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
• In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
• Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
• Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.