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cakes & bars yields 24 servings yields 25–30 servings swirl into the cake with a fork before baking. Combine 2 cups of the batter with 2 tablespoons cocoa and VARIATION For a marble cake, omit the coffee flavoring. hour. Pour the batter into the prepared baking pan and bake for 1 speed, adding the sugar gradually until stiff. pan with baking paper. over the hot cake. bine the chopped nuts with the chocolate chips and sprinkle eggs, alternating with the flour until well combined.

yields 24 servings
COCONUT COCOA NUT CREAM CAKE
Here’s a delectable, elegant cake that’s sugar- and trans-fat-free. What
more could you ask for? Though the cake calls for egg whites, the cream
uses the yolks so there are no wasted yolks in this recipe.

8 egg whites
yields 20 bars ½ cup xylitol
½ teaspoon stevia
2 tablespoons cocoa (optional)
BANANA DATE BARS 1½ cups shredded coconut

A fiber-rich bar that is also delicious. 1 cup ground almonds or filberts
2 cups oats
3 tablespoons wheat germ COCOA NUT CREAM
¼ cup whole wheat flour 8 egg yolks
1 teaspoon baking soda 1 pound (2 cups) trans-fat-free margarine, softened
2 large bananas, mashed ¾ cup xylitol
½ cup chopped dates 4 tablespoons cocoa
¾ cup coconut oil, softened ½ cup ground nuts (optional)
1 tablespoon vanilla extract
1. Preheat the oven to 350˚ F. Line a cookie sheet with
1. Preheat the oven to 350˚ F. Grease
an 8x11-inch baking dish. baking paper.
2. In a large mixing bowl, combine 2. To prepare the cream, in the bowl of an electric mixer cream all the
all the ingredients. Press the mix- cocoa nut cream ingredients until smooth. Set aside 1 cup of the cream to be used in the cake batter.
ture into the greased baking dish 3. To prepare the cake, beat the egg whites with the xylitol. Fold in the stevia, cocoa, coconut, nuts, and 1 cup of the
and bake for 25 minutes. cocoa nut cream.
3. Let cool and cut into 2x2-inch 4. Spread the batter onto the lined cookie sheet. Bake for 20 minutes. Let cool.
bars. 5. Cut the cake in half horizontally to create two layers. Spread half of the cream evenly on one cake layer. Invert the
other layer over the cream. Spread the remaining cream on top of the cake. Cut into 2x2-inch squares.

Cranberry Date Bars
352 HEALTHY EVER AFTER per. 9x13 inches in size. Invert the dough over the filling in the baking dish and peel off the baking pa- over the baked crust. minutes, stirring constantly. Remove from the heat. Add the vanilla and let cool. Blend and spread 1 teaspoon vanilla extract 5 Medjool dates, chopped 1 cup fresh cranberries ½ cup plus 2 tablespoons oil ¼ teaspoon salt 1 teaspoon baking soda ½ cup honey 2 cups oats 2 cups white

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cake over the cream. Spread the remaining cream over the top. Cut into 2x2-inch squares.

minutes, stirring occasionally. Let cool.

the whites are stiff. Add the pinch of baking powder.

yields 20 bars