Recipes

Raw Chocolate Mini Cakes

Here’s a healthy eating recipe sure to tempt even those in the family who think weight loss diets have to be boring and dull – not on the Healthy Mummy plans!

These lovely Raw Chocolate Mini Cakes use the creamy goodness of coconut cream to add a touch of decadence.

Raw Chocolate Mini Cakes

If you like the idea of recipes like this being part of your healthy eating plan while you lose pregnancy weight, come and join us in the next round of the 28 Day Weight Loss Challenge.

The recipes are healthy, delicious, family friendly and most importantly easy to prepare. In fact all of the recipes and exercises are designed with busy mums in mind. Find out more or sign up here.

This recipe serves 4 so perfect to share – or you could always hide them away in a container at the back of the fridge to keep for yourself.

Print Recipe
Raw Chocolate Mini Cakes
Raw Chocolate Mini Cakes
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 1/3 cup almond butter 64 grams
  • 1 1/2 tbsp cacao/cocoa powder 12 grams
  • 2 1/4 tbsp maple syrup 45 mls
  • 2 tsp vanilla extract 10 mls
  • 1 1/2 tbsp coconut flour 24 grams
  • 2 tbsp chilled coconut cream 40 grams
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 1/3 cup almond butter 64 grams
  • 1 1/2 tbsp cacao/cocoa powder 12 grams
  • 2 1/4 tbsp maple syrup 45 mls
  • 2 tsp vanilla extract 10 mls
  • 1 1/2 tbsp coconut flour 24 grams
  • 2 tbsp chilled coconut cream 40 grams
Raw Chocolate Mini Cakes
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. When ready to serve remove the cakes from the muffin moulds and pipe or spoon the frosting on top.
Recipe Notes

195 calories per serve


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The Healthy Mummy

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