Veev Holiday Cocktails

I first learned about Veev when I had it in a blueberry Acai Mojito at True Food Kitchen. It was love at first sight, and I’ve been hooked ever since. So when I had an opportunity to participate in a recipe pairing with Veev Holiday Cocktails, I jumped at the chance.

I made my flourless chocolate cake and paired it with Veev’s delicious Pearsecco, which in my opinion is the perfect holiday drink! You can check out my recipe and the Pearsecco on Veev’s Facebook page.

I’ve also posted the flourless chocolate cake recipe again since it’s just too good! With the holidays coming up, I recommend adding some fresh pomegranate seeds or crushed peppermint to give it a little something extra.

Flourless Chocolate Cake

Ingredients:

8 ounces semisweet chocolate or chocolate chips

1 cup coconut oil

6 eggs

1 cup cocoa powder

1 tsp salt

1/4 tsp vanilla

Powdered sugar for dusting

Directions:

Preheat your oven to 375F. Grease a 9-inch cake pan or springform pan and line the bottom with parchment paper.

Place your chocolate and coconut oil in a saucepan and melt over low heat (this can also be done in the microwave). Once your chocolate and coconut oil has melted, remove from heat and transfer to a large mixing bowl.

Add your eggs one at a time and whisk well. Gently pour your cocoa powder into the bowl and continue to stir until well blended.

Pour your batter into the pan and bake for 35-40 minutes. The cake will have a thin crust on the top and be firm in the center.

Cool for 10-15 minutes, then gently place your cake on a plate. If you want to serve the cake chilled, place cake in the fridge for an hour before serving.