Chocolate & Berry Cakes
I came across a similar recipe online with white chocolate and I wondered if it would taste any good without any sweetener.
I think it’s delicious but if you have a sweet tooth you may want to add a tablespoon of 100% maple syrup into the chocolate mix before going completely cold turkey!
Makes 9 - 12 cakes
Preparation time: 20 minutes
200g organic cacao butter
1 tsp cinnamon
1 tsp vanilla extract
4 tbsp organic cacao powder
100g coconut milk (the thicker part of the milk)
200g almond butter
For the berry mix:
250g berries (I like to use raspberries)
2 tbsp coconut milk
Heat the cacao butter in a pot over low heat. Make sure it doesn’t get too hot, you only want to warm the butter.
Remove from the heat and add the cinnamon. Stir in well before adding the vanilla and make sure it’s combined well with the butter before doing the same with the cacao powder. Finally, add the coconut milk and again make sure to keep stirring so you get a creamy texture.
For the berry mixture, stir the coconut milk into the berries with a fork so you end up with a mash but make sure not to completely destroy the berries!
Add muffins cases or greaseproof paper to a muffin tin. Spoon one tablespoon of the chocolate mix into each case. For the second layer, add a tablespoon of almond butter. Then add a tablespoon of the berry mix and then finish with a tablespoon of chocolate mix.
Place into the freezer for at least an hour or overnight. Before you serve it, you want the chocolate to be hard and the berries not completely frozen.