Chocolate Chip Mini Cakes
Ingredients
- 1 mashed banana
- 1 tbsp flax meal
- 3 tbsp water
- 2 tbsp tahini (or any nut butter)
- 1 tbsp coconut sugar
- 1/4 tsp pure vanilla powder (or extract)
- 2 tbsp unflavored protein powder
- 1/4 cup oat flour
- 1/2 tbsp ashwaghanda (optional)
- About 2 tbsp extra dark vegan chocolate chips
- 1/2 tsp baking powder
- Pinch of pink sea salt
Preparation
Preheat oven to 350 degrees.
In a medium bowl, combine flax meal and water and let sit for about 5 minutes.
Meanwhile, mash banana in a small bowl.
Add banana to the flax mixture, stir in tahini and mix until creamy.
Add dry ingredients (using only half of the chocolate chips) and mix well.
Dough will be a little sticky and thin, that’s okay!
Spoon equal portions into two lightly oiled ramekins.
Top with remaining chocolate chips and bake for 15-17 minutes!
Let cool for about 10 minutes to allow inside to firm up a bit more, then enjoy!
