And actually….pretty good for you! 🙂
What you’ll need…
- 1c of gf flour
- 1/4c of dark camino cocoa powder
- 1/2tsp of both baking soda and baking powder
- 1/4c of finely chopped cashews
- 1/2tsp of freshly grated ginger
- 1/2c of grated zucchini (squeeze out all the water!)
- 1 grated pear
- 1/2c of native forest unsweetened organic coconut milk
- 1 tbsp of agave
- 1 organic egg
Mix all of the dry ingredients together and then add in the rest of the goodies.
Spoon the mixture in to 6-8 small ramekins (lightly greased with a small amount of coconut oil) and bake in a moderate (350) oven for approximately 20 minutes.
Remove and let cool completely.
For a little sweetness, top with some ‘faux icing’. 🙂
In a food processor or blender…
- 1/4c of raw cashews
- 1/4c of apricots
- 1/4c of unsweetened organic coconut milk
- 1tsp of agave
Puree these until smooth…if it’s too thin add a few more apricots, if it’s too thick add a bit more coconut milk. 🙂
FYI…we have found that the apricots blend much easier if they have been soaked for a bit before using.
Place a spoonful of sweetness onto your cake and top with a few cashew pieces! YUM!
Enjoy!
Happy, healthy eating y’all!
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