Raw Chocolate Mini Cakes
Servings
4
Servings
4
Ingredients
  • 1/3cup almond butter64 grams
  • 1 1/2tbsp cacao/cocoa powder12 grams
  • 2 1/4tbsp maple syrup45 mls
  • 2tsp vanilla extract10 mls
  • 1 1/2tbsp coconut flour24 grams
  • 2tbsp chilled coconut cream40 grams
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

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