raw chocolate cakes |
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Do you ever just get the urge to have something delicious, straight out of the freezer and raw?
Well look no further! These delicious chocolate cakes are just what you need!
This recipes takes a little longer to prep and set than my other recipes but let me tell you it's most certainly worth the wait!!
As its Valentine's Day I decided to make mine into little heart shapes using my heart moulds :)
Well look no further! These delicious chocolate cakes are just what you need!
This recipes takes a little longer to prep and set than my other recipes but let me tell you it's most certainly worth the wait!!
As its Valentine's Day I decided to make mine into little heart shapes using my heart moulds :)
Ingredients
Base
1/2 cup Oats
1 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup
3 Tbsp. Almond Butter (I used Meridian)
2 Tbsp. Ground Almonds
Chocolate Topping
1 Ripe Avocado
2 Tbsp. Cacao Powder
3 Tbsp. Maple Syrup
Splash Almond Milk
Base
1/2 cup Oats
1 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup
3 Tbsp. Almond Butter (I used Meridian)
2 Tbsp. Ground Almonds
Chocolate Topping
1 Ripe Avocado
2 Tbsp. Cacao Powder
3 Tbsp. Maple Syrup
Splash Almond Milk
Directions
Base
Mix the ground almonds and oats in a small mixing bowl
Over a low heat warm the Almond Butter, Coconut Oil and Maple Syrup until nice and runny
Pour the warmed and now runny mixture over your dry ingredients and combine until it makes a semi thick 'paste'
Pop the mixture into the bottom of your cupcake moulds and smooth out. It should be around 1cm thick.
Pop to one side while you make your topping.
Topping
Pop all of the ingredients into a blender/mixer and mix together for around 2 minutes
The mix should be slightly runny but stiff enough to be able to use a spoon to get it out.
Grab your moulds back and spoon a good heaped teaspoons worth over each 'base'
Smooth over the top.
At this point if you would like to add any toppings to them then feel free! I went for cacao nibs and a sprinkle of desiccated coconut too :)
Pop them in a tray and put in the freezer for around 3 hours.
Once completely frozen take them out of the freezer and out of the moulds and enjoy!
These can be stored in an airtight container in the freezer for up to 4 weeks and are very handy if you suddenly get that chocolate craving!
I hope you guys enjoy and as always- let me know if you make them!!
Amie xx
Base
Mix the ground almonds and oats in a small mixing bowl
Over a low heat warm the Almond Butter, Coconut Oil and Maple Syrup until nice and runny
Pour the warmed and now runny mixture over your dry ingredients and combine until it makes a semi thick 'paste'
Pop the mixture into the bottom of your cupcake moulds and smooth out. It should be around 1cm thick.
Pop to one side while you make your topping.
Topping
Pop all of the ingredients into a blender/mixer and mix together for around 2 minutes
The mix should be slightly runny but stiff enough to be able to use a spoon to get it out.
Grab your moulds back and spoon a good heaped teaspoons worth over each 'base'
Smooth over the top.
At this point if you would like to add any toppings to them then feel free! I went for cacao nibs and a sprinkle of desiccated coconut too :)
Pop them in a tray and put in the freezer for around 3 hours.
Once completely frozen take them out of the freezer and out of the moulds and enjoy!
These can be stored in an airtight container in the freezer for up to 4 weeks and are very handy if you suddenly get that chocolate craving!
I hope you guys enjoy and as always- let me know if you make them!!
Amie xx
