~Chocolate Chip Date Cake~

~Ingredients~

2/3 c. hot water
1/2 c. chopped dates
1/2 tsp. baking soda
1/3 c. oil
1 c. flour
1/2 c. chocolate chips
1/4 c. sweetener
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1 egg

Heat oven to 350 degrees. In a medium bowl pour hot
water over dates. stir in 1/2 tsp. baking soda, let
stand 5 minutes.

Pour remaining ingredients into date mixture. pur
into
ungreased 8x8 baking pan. Sprinkle with topping and
bake aprox 35 minutesor until done. mokes 9
servings.

~ Chocolate chip-nut topping~

1/2 c. chocolate chips
1/2 c. chopped nuts
2 tBlsp. Sweetener

mix all ingredients. put on top of cake before
baking.

~Cheese Cake~

(Low Glycemic index)

Prep 1 Pecan Pie Crust. found here
http://dejavootriedandtrue.blogspot.com/2012/11/gf-pecan-coconut-pie-crust.html

Ingredients
3 pkgs. Of 8 oz. cream creese
3 Eggs
3/4 Cup Pure Maple Syrup
1 TBLSP Vanilla

***Optional***
1 Cup Pumpkin
1 tsp. Pumpkin spice

-Blend Soft cream creese and Vanilla Together
-Add sweetener
-Add Beaten Eggs
Mix well to combine.

-Pour into pie crust
*****add spiced pumpkin and swirl if desired*****

-Bake @ 300degrees for 60- 80 minutes or until done in
the center. If Baking Mini Cheesecakes (cupcake pan) Bake for 45 minutes!
-Refrigerate for 3 hours or till chilled. (this is a MUST! it NEVER tastes right till it's COLD)

~Coconut Honey Un-Butter~

(Dairy Free)

It's totally easy.
3/4 cup coconut oil

1/4 cup honey
flax seed oil~for color and to help the the coconut oil be softer.

(I just added it until it was about the color of butter)

Mix Coconut oil and flax seed oil until smooth then

gradually add the honey while mixing.
The honey and coconut oil need to be a little warm.

(just above room tempature)

~If you have a sweet tooth may want to increase the amount of honey used~

~coconut candy~

Coconut Candy (Audrès Wedding Cake)

1/3 cup brown rice syrup
1 tablespoon coconut oil
2 cups unsweetened shredded coconut

Optional:
½ cup melted chocolate chips
½ cup copped almonds

Cut 8"x 8" piece of wax paper and line 8"x 8" pan. Bring brown rice syrup and coconut oil to a boil. Reduce for about one minute ad coconut incorporate ingredients well. Pour mixture into lined pan. Press mixture into bottom of pan. Cool in refrigerator then top with optional chocolate. Sprinkle with almonds if desired. Refrigerate until chocolate is set. Cut and serve.

This was Audrès (my sugar-free SIL) wedding cake. We served it on a cute white cake pedestal with melted chocolate on the top.