Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]


  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

From our friend [Link Removed] HHC


Gluten Free Chocolate Cake with Vanilla Creme Sauce Beauty Recipe


2 ½ cup walnuts
1 pinch salt
10-12 medjool dates
1 tsp. vanilla extract
1/3 cup cacao powder (unsweetened)
2 TB. coconut oil
2 TB. maple syrup
2 TB. water

Place walnuts and salt in food processor and process until finely ground. Add dates, vanilla, cacao, coconut oil and maple syrup and process until mixture sticks together. Add 2 tbs. water and pulse for a moment. Form into a circular cake, about 6″ diameter on a serving plate. A small slice of this rich cake goes a long way!

Options:  Garnish with mint leaves or raspberries. Fantastic served with Vanille Crème Sauce Drizzle with vanilla crème or put a spoonful next to each slice.

Vanilla Creme Sauce Beauty Recipe


1 cup soaked cashews
1TB. Vanilla extract or seeds from 1 vanilla bean
2-3 TB. Extra virgin coconut oil
½ – 3/4 cup water
4 TB. pure maple syrup

Prep: 2 hours ahead. Soak cashews in water. Drain and rinse.

Directions:  Place drained cashews in blender with ½ cup of fresh water, maple syrup and coconut oil and blend until smooth. Add vanilla and rest of water, if needed, and blend until very silky. Refrigerate 20 minutes before serving. Can be sealed and stored for several days in fridge.

Bon Appetit!  

Original Post:  [Link Removed]

Cynthia Rowland - Facial Fitness Expert
[Link Removed]

Cynthiarowland, Your links have been removed, please consider upgrading to premium membership.

Member Comments