From time to time, I thumb through the cookbooks I have at home, looking for inspiration. I wanted to make an Easter dessert without going outside of our usual diet, so I consulted The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert. The recipe for chocolate clafoutis looked pretty good so I decided to give it a try. Traditionally clafoutis is a batter that bakes up around fruit, usually more fruit than a coffee cake but less than a cobbler. This isn't quite traditional in that way, but if you want to call it that, I can play that game.
from The Paleo Chocolate Lovers' Cookbook
1 cup canned full-fat coconut milk
1/2 cup (about 8) soft, pitted Medjool dates
1/4 cup melted coconut oil (I just used vegetable oil)
3 egg yolks
3 whole eggs
3 oz dark chocolate, melted (I used sugar free chocolate chips)
1/8 tsp liquid vanilla stevia (can't stand the stuff, used vanilla extract, maybe 1/2 tsp)
1 cup almond flour
1/4 cup cocoa powder
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 tsp sea salt
Thinly sliced strawberries (raspberries looked better at the store)
1. Preheat oven to 350 F.
2. In a 12" cast iron skillet, add 2 tbsp melted coconut oil and set it aside. (I used butter, and a 9 inch pie plate. Cooking time was the same!)
3. In a blender, puree the wet ingredients - coconut milk, dates, coconut oil, egg yolks, whole eggs, melted chocolate, and liquid vanilla stevia.
4. Add the dry ingredients - almond flour, cocoa powder, coconut flour, coconut sugar, and salt - to the wet ingredients in the blender, and puree again.
5. Transfer the mixture to the prepared skillet.
6. Top with the sliced strawberries.
7. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, and serve warm.