My sweet little baby boy is now a rough-and-touble five year old. I love his crazy imagination, his intense curiosity, his compassionate nature, and his rather delectable goofiness. As for him, he just loves chocolate.
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| angry birds???? |
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| from this |
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| to this in the blink of an eye |
ingredients:
1/4 cup agave
1/2 cup bittersweet free trade organic chocolate morsels (100g)
1/2 cup coconut sugar
1/2 cup organic extra virgin coconut oil
1 1/2 cup boiling water
1 tbsp vanilla extract
4 tbsp ground chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
5 espresso beans, finely ground
1 pinch chili peppers finely ground
1 tsp ceylon cinnamon
5 espresso beans, finely ground
1 pinch chili peppers finely ground
a little black pepper finely ground
1/2 cup raw cacao
1/2 tsp baking soda
4 eggs
2 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
7. add the baking soda
8. scoop the batter into prepared muffin cups
9. bake for approx 45 minutes, until the baby cakes feel firm and springy to the touch
remove the cakes from the oven and allow to cool before removing from the pan
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