Combine almond butter, 1 tablespoon of the cacao/cocoa, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract and the coconut flour and mix well.
Divide cake mix into 4 silicone muffin moulds and press into base of moulds. (If you don’t have silicone moulds, line 4 muffin tin holes with baking paper or patty cases.) Refrigerate for 30 minutes or until chilled.
Prepare the frosting by combining the remaining cacao/cocoa, maple syrup and vanilla extract with the chilled coconut cream (remember to use the thick layer of coconut cream that settles at the top of the tin to ensure your frosting has a thick consistency).
When ready to serve remove the cakes from the muffin moulds and pipe or spoon the frosting on top.
195 calories per serve
What do you rate this recipe?
Rate this recipe!
Are you part of the 28 Day Challenge?
Don’t miss out. Join millions of mums and take control of your body and life. You’ll see results in 28 days while saving money and eating delicious family-friendly food.