Peanut Butter Chocolate Cups
13th September 2018
Gluten Free Carrot Cake Balls
19th September 2018
Ingredients
- 1/2 cup Organic Virgin Coconut Oil plus more for greasing
- 1/2 cup maple syrup
- 1 large orange (zest)
- 1/4 cup orange juice (freshly squeezed)
- 1/4 cup full-fat coconut cream
- 3 organic eggs beaten
- 1 3/4 cup almond meal
- 1/4 cup Coconut Flour
- 1 tsp baking soda
- 1/4 tsp Himalayan Crystal Salt
- Fresh orange slices and orange zest for garnish (optional)
Servings:
Instructions
- Preheat the oven to 350°F and grease a muffin tray with Cocounut oil. Line the base of the cake pan with parchment paper.
- In a large mixing bowl, whisk the cocounut oil, maple syrup, orange zest, orange juice, coconut cream, and eggs until well combined.In another bowl, combine the almond meal, coconut flour, baking soda, and salt.
- Sift the dry ingredients into the wet ingredients and whisk well. Pour the batter into the prepared cake pan. Bake for 40 minutes or until the top is brown, and a toothpick inserted in the middle comes out clean.
- Let the cake cool before slicing into it.
