Chocolate walnut cakes

Ingridients

For about 8 cakes:

300 g of nuts & 10 pieces (for decoration)

150 g of cashew nut

250 g of date mussels

100 ml of dry 2 tablespoons agave syrup

4 tablespoons of coconut oil

160 ml of coconut cream (which collects at the top of coconut milk)

2 tablespoons cocoa powder

1 piece of dark chocolate or 1 tablespoon of coconut flour (to shake)

Preparation of

In the tumbler 150 g grind nuts and 150 g of cashew nut to obtain a texture similar to flour.
Add 100 g pitted date mussels, 2 tablespoons agave syrup and 2 tablespoons of coconut oil and the whole milled to a uniform mass.

Papers for muffins placed in the pan for muffins and piled them about 1 cm and weight it with a spoon pressed against the bottom.

Blender does not need to be cleaned – put into 150 g of walnuts and finely grind. Add 100 ml of agave syrup and milled for about half a minute. An additional 150 g pitted date mussels, 160 ml of coconut milk, 2 tablespoons of cocoa powder and 2 tablespoons of coconut oil, and was milled to soft creams, which can take several minutes.

Walnut cream loaded the basis of a spoon to spread the papers and placed in the middle of walnut kernels.

Cakes is left for 2 hours or longer in a refrigerator. Once hardened, remove them from the pieces of paper and sprinkle with grated chocolate or coconut.

  • If you do not have to baking muffins, cupcakes, you can still prepare the papers themselves, but can not be as beautiful in shape, but they will certainly have character.
  • Instead of baking the muffins can be found with glasses or small bowls.

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