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This Gooey Chocolate Dessert Balances Your Hormones — Really

Liz Moody
Author:
January 20, 2018
Liz Moody
Contributing Food Editor
By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
Photo by The Hormone Balance Cookbook
January 20, 2018

This gooey chocolate cake, excerpted from Mia Lundin and Ulrika Davidsson’s The Hormone Balance Cookbook, is the perfect thing for satiating any chocolate cravings you’re having—except it’s completely refined-sugar-free and packed with hormone-balancing ingredients.  The avocado and walnuts are filled with healthy fats that nourish your hormones and keep your blood sugar balanced, avoiding the insulin spike and crash (and the cascade of hormone fluctuations that follows!) of most desserts.  The antioxidant-rich orange peel, vanilla powder, and cacao add additional cell-supporting antioxidants. The best part? It’s super easy to make.  

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Gooey Chocolate Cake

Serves 8

Ingredients, Bottom Layer

  • 2⅓ cups (500 ml) walnuts
  • 1½ cups (350 ml) dried dates, pits removed
  • 1 medium avocado
  • Pinch of salt flakes
  • 1 teaspoon grated orange peel
  • 2 teaspoon vanilla powder
  • ⅖ cup (100 ml) cocoa
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Ingredients, Chocolate Creme

  • 3 avocados
  • Pinch of salt flakes
  • ⅖ cup (100 ml) cocoa
  • ⅖ cup (100 ml) honey or maple syrup

Ingredient, Topping

  • ⅕ cup (50 ml) chopped pistachios, fresh red and/or black currants, ground-cherries
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Method

  1. For the bottom layer, chop the walnuts and dates coarsely in a food processor. Add the avocado flesh with the remaining ingredients, and mix to make a smooth paste.
  2. Line an 8-inch (20-cm) pie pan with removable edge (or a springform pan) with parchment paper. Pour the bottom layer evenly into the pie pan.
  3. Place the avocado flesh and other ingredients for the chocolate crème in a food processor and process to make a smooth cream. Spread this cream over the bottom layer, and let chill in the refrigerator for 2 to 3 hours. Garnish the cake with pistachios, red and/or black currants, and ground cherries.

Based on excerpts from The Hormone Balance Cookbook by Mia Lundin and Ulrika Davidsson, with the permission of Skyhorse Publishing. Copyright © 2017.

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Liz Moody
Liz Moody
Contributing Food Editor

Liz Moody is an author, blogger and recipe developer living in Brooklyn, New York. She graduated with a creative writing and psychology degree from The University of California, Berkeley. Moody has written two cookbooks: Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships and Glow Pops: Super-Easy Superfood Recipes to Help You Look and Feel Your Best. She also hosts the Healthier Together Podcast, where she chats with notable chefs, nutritionists, and best-selling authors about their paths to success. Her work has been featured in Vogue, Glamour, Food & Wine & Women’s Health.