Spiced Choc Pear Cakes
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Prep: 10 minutes
Cook: 20 minutes
120 g Almond Meal (1 Cup)
150 cup Self-Raising Flour (1 Cup)
2 tablespoon Heaped Cacao Powder
.50 teaspoon Ground Cardamom
1 teaspoon Ground Cinnamon
.25 teaspoon Ground Nutmeg
90 cup Natvia (1/2 Cup)
Pinch of Salt
2 teaspoon Egg Replacer
90 mls Light Tasting Extra Virgin Olive Oil
60 g Almond Milk (1/2 Cup)
1 Pear, Peeled Cored And Diced
100 mls Coconut Cream, Chilled, Firm Part Only
2 tablespoon Natvia
- Preheat the oven to 180C
- Combine the almond meal in a bowl with the flour, cacao powder, spices, Natvia and salt.
- In a small bowl mix the egg replacer with 4 tbs water. Mix the egg replacer with oil and milk and stir until just combined. Stir the wet mixture and the pear through the dry mix until just combined.
- Spoon into 2 x 6 ⅓ cup capacity lined muffin tins. Bake for 18-20 minutes, until a skewer inserted comes out clean. Remove form the oven and stand to cool.
- Whisk together the chilled coconut cream and Natvia. Dollop on top of the cooled cakes and sprinkle over cinnamon
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