Peanut Butter Brownies with Jam
20th September 2018
Chocolate Lava Cake
26th September 2018
Ingredients
For the cakes
- 1 ripe banana
- 100 gm coconut sugar
- 100 gm buckwheat flour
- 100 gm coconut butter
- 2 tbsp cacao powder
- 1 tsp Baking Powder
- 1/3 tsp bicarbonate of soda <
- pinch Himalayan Crystal Salt
For the frosting
- 150 gm cashew bites
- 100 gm frozen mixed berried- thawed
- 60 gm soaked jujube fruit (soak in boiled water for 20 minutes)
- 2 tbsp Agave syrup
- Jujube Sprinkles to garnish
Servings:
Instructions
- 1. Preheat your oven to 180c and line a cupcake tray with cupcake cases. In a food processor, mix the banana, coconut sugar and vegan butter and cream these together.
- 2. Next, add in all of your dry ingredients and blend until everything is well combined and forms a smooth cake batter. Divide this amongst your cupcake cases (the mixture should make around 6-7 cakes) and pop these into the oven for around 30 minutes to bake. You’ll know the cakes are done when a skewer can be pierced into the cake and comes out clean.
- 3. Transfer the cakes onto a wire wrack and allow them to cool completely. Meanwhile, to prepare your frosting, add the nuts, berries, drained jujube fruits if you have managed to locate and agave to a food processor and blend this until you’re left with a smooth, creamy frosting. This might take a while to achieve a really smooth icing.
- 4. When your cakes have thoroughly cooled, top each of them with some of your frosting and garnish with some dried jujube sprinkles.
