Here we go down the garden path making cakes while the sun shines. Not having any baking soda gave these more c a brownie texture. And they are super small mini cakes so that people would have room to partake even after a massive holiday feast. Yum!!
ingredients:
2 tbps agave
1/4 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer)
1/4 cup coconut sugar
1/4 cup organic coconut oil
1/2 cup boiling water
1/2 tbsp apple cider vinegar
1 tbsp ground chia seeds
1/2 tbsp ground vanilla bean
1/2 tsp sea salt
1/2 tsp ceylon cinnamon
pinch chili pepper finely ground
a little black pepper finely ground
4 espresso beans, finely ground
1/4 cup raw cacao
2 eggs
1 cups almond flour
directions:
preheat the oven to 345
1. pour boiling water over room temperature butter and chocolate morsels to melt them
2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar
3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper
4. add the raw cacao
5. add the eggs and mix well
6. add the almond flour, and combine fully
8. scoop the batter into 24 prepared muffin cups -- these will be really mini baby cakes
9. bake for approx 20 -25 minutes, until the cakes feel firm and springy to the touch
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