Prep time: 15 minutes

Prep notes: you will need a food processor and a small cake pan

Cook Time:: 30 minutes

Yields: 8 servings

 

Ingredients: 

 

For the Cake:
1 plantain - almost ripe
3 tbsp carob powder
3 tbsp coconut cream
2 tbsp coconut oil - melted
1 tsp raw local honey
1/2 tsp vanilla extract

For the icing:

2 tbsp coconut oil
2 tblsp coconut cream
2 tbsp carob powder
1 tsp raw honey

 

For the topping:

coconut cream
a couple pinches of cinnamon
1 strawberry

 

Directions: 

 

The cake:

Heat the oven to 300F/176C

 

Slice the plantain, and put it in the food processor.  Add the other cake ingredients, and blend until smooth with no lumps.

 

Scoop into a small cake/pie pan.  It won't be liquidy like a typical cake batter, but rather thick.  I have a Nordic Ware Mini Pie pan that is also great for mini cakes.  The packaging says "perfect for making personal pies" but I think it's a bit big but it's great for sharing :)

 

Bake for 30 minutes, then remove from pan to cool on a rack.

 

The icing:

Make sure the cake is completely cooled before you put the icing on, otherwise it'll melt!

Put 2 tbsp of coconut oil in the microwave for about 20 seconds.  If your honey is crystalized, put that in the microwave with the coconut oil.  When it's mostly melted (don't let it get too hot!) add in 3 tbsp of carob powder, and stir until all mixed together.  Add in 3 tbsp of chilled coconut cream, and stir until all mixed.  The chilled cream will cool the coconut oil, and make it more of a traditional "icing" consistency.  Spread it onto the top and sides of the cake.  Clean the bowl with your fingers :)

 

The topping:

If you have a freshly opened can of coconut cream, you should have plenty fluffy cream left to dollop on top.  Transfer 1 1/2 tbsp or so to a small bowl, add a couple pinches of cinnamon and mix thouroughly.  If however you were nearing the bottom of the can as I was, just sprinkle in some cinnamon, and whip with the immersion blender.

Dollop on top of the icing in the centre of the cake, and top with a sliced strawberry, just for show :)

 

Notes: 

 

Believe it or not, this cake was inspired by a lecture from Deepak Chopra where he told us about a conversation he had with his grandson about dark matter.  He had a photo of a very nice looking cake in his slide-show, which was dark chocolate.  Of course I can't eat "normal" cake, so I had to come up with my own recipe for Paleo AIP friendly cake.  And here it is.  Hence the "Dark Matter Chopra" in the name.  I think it is quite fitting, for this lovely dark not-chocolate cake.  

I may need to tweek it a bit to make it lighter next time, I will post an update when I get it perfected.  I just had to share with you right away though, because this is quite decadent, and too good to keep to myself, even as is.  It is quite dense, so a small piece is all you'll need.  But it is incredibly delicious and satisfies the chocolate hunger nicely for those of us who cannot eat chocolate for whatever reason.  It is also vegan, so you can share with a wide variety of friends.  :)