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Mini-Chocolate Cherry Cakes

By MorseliciousEATS      

December 18, 2017

 

be prepared to fall in love at first bite; decadence without the guilt. These mini cakes are low-sugar, vegan, and gluten-free…with some pretty berries for extra antioxidant yummyness. what's not to like?

 

Ingredients

1 cup Organic Unsweetened Cacao or Cocoa Powder

3/4 cup Mac-n-Mo’s Morselicious Mix

1/4 cup Organic 85% or 100% Dark Chocolate Chips

1/2 cup fresh or frozen dark cherries, chopped

2 Tbsp. Extra virgin unrefined coconut oil

2 Tbsp. vanilla extract

1 chia/flax “egg”

Pinch cayenne or chili pepper

Optional: Add dash of stevia or 1 Tbsp. of monkfruit in cake mixture while mixing and/or to coconut cream topping for a touch of sweetness.

Directions

1Preheat oven to 350 degrees F.

2In a large pan over medium-low heat or double boiler, slowly melt chocolate chips and coconut oil together.

3Add “egg” and vanilla.

4Gradually stir in cocoa powder and baking flour. (If desired, add dash of cayenne, cinnamon, or chili pepper.)

5Remove from heat and transfer mixture to small ramekin dishes.

6Add cherries to the center or gently swirl them in.

7Bake for approximately 12 minutes.

8Serve with a dollop of whipped coconut cream.

9Add fresh, in season cherries or berries on top!

10Finish with flourish of chocolate shavings & enjoy sheer decadence.

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