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–+ servings

Homemade Ho-ho’s

Maria Emmerich
Print Recipe Pin Recipe
Course Dessert, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 268

Ingredients
  

CAKE:

  • 1 cup blanched almond flour or 1/3 cup coconut flour for nut free
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon Redmond Real salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon optional
  • 3 large eggs 6 eggs if using coconut flour
  • 1/3 cup Natural Sweetener or equivalent
  • 2 tablespoons coconut oil or butter, melted
  • 2 tablespoons unsweetened macadamia nut milk or coconut milk (1/4 cup if using coconut flour)
  • 1/2 cups grated raw zucchini
  • 1 vanilla bean OR 1 tsp vanilla or other extract like raspberry

FILLING:

  • 1/2 cup Natural Sweetener or erythritol and 1 tsp stevia glycerite
  • 4 ounces cream cheese softened, or coconut cream
  • 1 1/2 cups heavy cream
  • 1 vanilla bean scraped clean or 1 tsp pure vanilla extract

CHOCOLATE FROSTING:

Instructions
 

  • Preheat oven to 350 degrees F. Butter a half sheet pan (17×12 inches), then line with parchment paper. Butter the paper and sides of pan and dust with cocoa powder.
  • Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
  • Beat eggs and natural sweetener for about 2-3 minutes.
  • Add in melted coconut oil, almond milk and extract to the egg mixture.
  • Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
  • Stir the wet and dry ingredients together, only stirring enough to combine.
  • Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched. Remove the cake from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water or almond milk and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap.
  • FILLING: While the cake cools, make the filling. In a medium-sized bowl, with an electric mixer, cream sweetener and cream cheese until smooth. In another bowl, whip the cream until stiff peaks form, then fold in the cream cheese mixture. Fold into vanilla. When the cake is fully cooled, cut into 12 equal pieces. Spread filling even over the cake, and take each section and carefully roll up, being careful not to break the cake. When all pieces are rolled up, place in the freezer to set for about 20 minutes.
  • FROSTING: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick.
  • Remove the ho-ho’s from the freezer, cut off any filling oozing out the sides, and coat in the melted chocolate mixture. Place on parchment paper, and return to the freezer until the frosting is set. Makes 12 servings.

Nutrition

Calories: 268 | Fat: 26g | Protein: 5.7g | Carbohydrates: 5g | Fiber: 1.7g | P:E Ratio: 0.2