Vegan Chocolate Cakes with a Luscious Liquid Center
Ingredients
- recipe ? * 11/4 cup dates (soaked for several hours or overnight)
- 2 tbsp almond milk
- 3 tbsp chickpea flour
- 1/2 cup coconut flour
- 11/2 tbsp coconut oil
- 1/4 cup cacao powder
- 1/2 tsp vanilla
- a pinch of fine sea salt
- 1/4 cup smooth almond butter
- 1/4 cup cacao powder
- 1/4 cup almond milk
- 1/2 tsp vanilla
- a pinch of fine sea salt
- optional: 1 tsp maca powder
Preparation
In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
Add the rest of the ingredient and form a dough with your hands
Press 3/4 of the dough onto the edges of the muffin tin
For the filling combine all the ingredients in a small bowl
Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
With the rest of the dough form 4 discs that will serve as the bottom of your cake
Press the discs on top of the cake and adjust with your fingers
Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy
