These little babies are just perfect on chilly nights to indulge your sweet tooth while also being gluten free, sugar free, dairy free and totally delicious!
Mud cake mixture:
2 1/2 cups of almond meal
3 eggs beaten
1/2 cup of coconut oil melted
1/2cup of coconut milk
1 tsp vanilla bean powder
1/2 cup of coconut syrup or maple syrup
1/4 cup of cacao powder
2 tsp of baking powder mixed with 1 tablespoon of lemon juice
Raw chocolate ‘icing':
1 1/2 avocados
1 1/2 bananas
1/4 cup of cacao
1/4 cup of coconut nectar or rice malt syrup
2 tablespoons of coconut oil melted
pinch of sea salt
1/2 tsp of vanilla bean powder
In a bowl gently mix all ingredients. Spoon into individual cake patties and bake in an 180 degree oven for 25-30 minutes until the skewer comes out clean. Leave to cool completely before icing them.
Raw chocolate icing:
Place all ingredients into the food processor adding a little coconut water until it moves around well in the food processor and is nice and smooth. Spoon into a piping bag and refrigerate for 1 hour to firm up. Cut piping bag and ice cakes in circular fashion and finish at the top. Sprinkle cacao nibs on top and enjoy!