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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
Ingredients
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Instructions
- 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.
Recipe Notes
195 calories per serve