Chocolate Almond Joy Cake


As climbers, athletes, Boulderites, or human beings, we're all at least a tiny bit concerned with our diets. Whether it's skimping on the salad dressing, eating nothing but rice cakes and gummy worms all day because they're "fat free", or trying to limit sodium intake like my Grandpa, we all have some slightly neurotic food tweak that we believe makes us healthier/fitter/more attractive/stronger/lighter. However, most of us are unwilling to skip dessert (dessert has 2 s's people, because you always want seconds). That's why, among all the diet fads out there, I'm choosing the recently recognized Cake For Breakfast diet. I mean, this study has to be accurate, right? right? Regardless, we're all looking to cheat the system sometimes. I for one, am always trying to justify eating the whole myself. So, I found this recipe for Chocolate Almond Joy Bars, adapted from Elana's Pantry, an awesome collection of gluten free and typically dairy free (of which I am neither, and still think they all taste amazing) recipes. I like the bars in cake form, and bake it all the time. It never lasts more than 24 hours. Benefits include: no food coma, no dessert hangover the next day, and will not inhibit climbing. Hopefully that will give you reason enough to bake it yourself!But before you start baking, check out the Marmot site, updated this week with all new Spring 2012 gear and photos from a shoot I helped with in Jackson, Wyoming last August!Chocolate Almond Joy Cake3 eggs3/4 cup light coconut milk1 1/2 teaspoons almond extract3/4 cup sugar (I use coconut palm sugar, but I've tried others and they all work)1 cup flour (I used a mix of millet, coconut, and oat flours, but I've tried it with white flour and it works just the same)1/4 teaspoon salt1/2 teaspoon baking soda1/2 cup shredded coconut (I like unsweetened)3/4 cup chocolate chips1. Whisk eggs, coconut milk, almond extract, and sugar2. Combine flour, salt, and baking soda3. Mix dry ingredients into wet (I just use the same bowl from the beginning)4. Stir in coconut and chocolate chips (The chocolate chips all sink to the bottom, but they create a nice chocolate crust layer)5. Pour into 8x8 or comparable baking dish6. Sprinkle more chocolate chips and coconut on top if you want it to look pretty7. Bake at 350 degrees for 20-30 minutes, depending on where you live