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Mini Chocolate Cakes!

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!


Happy, healthy eating y’all!

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