Mini Chocolate Cakes with Poached Lavender Berries Recipe
Mini Chocolate Cakes with Poached Lavender Berries Recipe
Decadent, delicious, and topped with poached berries, these mini chocolate cakes are a ultimate sweet treat you won’t be able to resist!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- Pinch sea salt
- 2 tbsp chia seeds
- ¼ cup cold pressed coconut oil, melted
- ¼ cup milk of choice (coconut, almond)
- 3 tbsp raw honey
- 2 organic eggs
- 1 tsp pure vanilla extract or paste
- 2 large ripe bananas, mashed
- ½ cup blueberries
- Poached berries
- 1 cup blackberries
- 1 cup blueberries
- Pinch dried lavender
- ¼ cup water
- 1 tbsp raw honey
- 1 tbsp lemon juice
Method
- Preheat your oven to 180°C and grease and line a muffin tin with baking paper.
- In a large bowl mix together dry ingredients: almond flour, coconut flour, cocoa powder, baking soda, sea salt and chia seeds.
- In your food processor blend coconut oil, milk, honey, eggs, vanilla and banana.
- Pour wet ingredients into dry and gently combine. Then fold through blueberries.
- Spoon mixture evenly into your muffin tray and place in the oven for 30-35 mins, until a skewer comes out cleanly from the centre.
- While your cake is cooking, make your poached berries. In a small saucepan over medium heat add water, honey, lemon, blueberries, blackberries and lavender. Bring to the boil then simmer for 5 mins.
- Serve chocolate cakes warm topped with poached berries.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
