Slightly crisp, almost brownie-like on the top, subtly sweet, seriously chocolaty and SUPER fudgy in the middle!

And don’t get me started on the “optional” (but not really) dark chocolate frosting . . . I kind of want to slather it over my entire life!

Cozied on the couch in my comfiest pj’s binge-watching Harry Potter (Eve’s annual birthday week tradition) with a couple of these bad boys = my kinda Saturday night! And not just because we are back in lockdown here in Sydney, because that really is my idea of the perfect Saturday night!

You in?!

Rich in magnesium (thank you cacao & almonds) & it’s a muffin so totally acceptable for breakfast consumption!

Living our best working from home/ schooling from home/ lockdown lives up in here!

If you do one more thing today (or add it to tomorrow’s to do list ) , please let it be making these!

Super simple, seriously delicious . . .

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – 100% Vegan friendly!

1 bowl + 20 mins!

I hope you love them as much as we do which FYI – is A LOT!

From my heart to yours, enjoy xo

 

 

Small Batch {Flourless} Choc Fudge Mud Muffins

• Cook Time: 15-20 mins
• Persons: 6-9
• Difficulty: Easy

• Ingredients
• 2 eggs
• 2 Tablespoons of vanilla yoghurt
• 2 Tablespoons of unsweetened vanilla almond milk
• 1 teaspoon of vanilla
• 3/4 cup (packed) almond flour
• 1/4 cup cacao
• 1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
• 1 teaspoon of instant coffee
• 1 teaspoon baking powder
• A pinch of salt
• For the frosting –
• 1 cup of dark chocolate (chips or chopped)
• 1 cup of coconut (or regular) cream
• A pinch of salt

1. Instructions
2. Pre-heat oven to 175’C/350’F
3. Line a muffing tray (or grease well) then set aside.
4. Place all muffin ingredients in to a small bowl and stir until well combined.
5. Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
6. Bake for 15-20 minutes until the tops spring back when lightly pressed.
7. Set aside to cool while you make your frosting.
8. To make the frostong – Melt chocolate your preferred method .
9. Add cream and salt then stir until smooth, creamy and well combined.
10. Cool til spreadable .
11. Once cooled, slather muffins (you can pipe a puffy cloud by spooning cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the centre of the muffin and gently squeeze. Repeat until all muffins have been frosted.
12. Enjoy xo

 

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Question of the day –

What would your dream birthday cake (or treat of choice) be?

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Small Batch {Flourless) Choc Fudge Mud Muffins first appeared on Better with Cake.

MY BIRTHDAY!!!

Fun fact, I lovveeeee birthdays! Nothing makes me happier than cerebrating my nearest and dearest, showering them with all of their favorite things! I just love it!

And then it’s my turn. And I get all kinds of shy and awkward. I hate being the center of attention and never want to be fussed over or the center of attention. Ever.

But this year is a little different, I still don’t want to be the center of attention or fussed over but, I wanted to make something a little extra special for myself. Because well, #thisis40

For weeks and weeks I have been trying to come up with something fun to make (and eat) to celebrate my big day.

But, to be honest, I’ve been struggling think of anything . . .

I know birthdays are traditionally celebrated with cake of some kind but I just didn’t feel like baking. Plus, we just made those magical matcha mud cakes so my cake craving has kind of been satisfied but really,  I also just wanted something a little different, you know?

And then it hit me . . .

Cake batter cashew butter cups!

Yes. That was it. Cake batter cashew butter cups are the PERFECT way to celebrate my birthday this year!!

No baking, no slicing, no frosting, no decorating (Ok, so we may do a little decorating, but just a little – sprinkles only) perfectly portioned into single servings so no need for sharing ( ← you know how I feel about sharing desserts!!) – brilliant. Yes, cake batter cashew butter cups for everyone!!!

Subtly sweet, seriously creamy, vanilla spiked, EGG FREE, cake batter , cashew butter encased in a decadent, rich, cool, crisp, dark chocolate cup that literally oozes with awesomeness when you bite on in!!!

So fun, so festive, so, SO delicious, I’ll have 10 please!

But, then I thought, what’s life, I mean cake without coffee . . . so I did a thing . . . I decided to infuse that decadent , rich dark chocolate cup with just a hint of espresso . . .

You guys . . . I’m a genius. Secretly healthy, espresso infused dark chocolate cake batter cashew butter cups are soooooo good! I’m talking life changing here, friends!

It’s everything I love in life all served up in one delicious little mouthful!

Chocolate – duh

Nut butter – is the glue that holds my body together

Coffee – only as I live and breathe!

Super simple to make using just 3 ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!

Honestly, I don’t know what more there is to say . . .

Gluten Free – Dairy free – Grain free – Sugar free – Low carb – Paleo – Keto & Vegan friendly !!

All natural , quick and easy, subtly sweet, luscious and creamy, vanilla spiked, EGG FREE , cake batter cashew butter encased in a decadent, rich, cool, crisp, espresso infused dark chocolate cup!!!

If you’re not a fan of coffee , tell me how it is that we’re friends again?  I kid, I kid, just leave it out, they are still all kinds of delicious even without that cheeky hit of espresso – we can’t have you missing out in this deliciousness!

3 ingredients, 15 minutes – extra sprinkles for me please!

 

Dark Chocolate {EGG FREE} Cake Batter Cashew Butter Cups

Gluten Free – Dairy Free – Grain Free – Sugar Free -Low Carb – Vegan – Keto – Paleo

 

Makes 10-12 Subtly sweet, deliciously buttery, creamy, dreamy, secretly healthy, vanilla , sprinkle filled cashew butter cups

Ingredients

For the cake batter cashew butter filing;

1/3 cup of cashew butter

1 teaspoon of vanilla

A pinch of flaky sea salt

SPRINKLES!!! – measure with your heart

Optional add-in;

1-2 scoops of collagen – for gut healing goodness

For the chocolate cups –

1 block (about 1/2 cup) of good quality dark chocolate – I use dairy free

1/2-1 teaspoon of instant espresso – optional

Method –

1 – Melt chocolate and espresso by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate cup mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer for 5-10 mins to set.

4 – While your chocolate cups are setting, grab a small bowl and mix all filling ingredients, stirring until well combined.

5 – Taste – if you prefer a sweeter filling you can add a splash of maple syrup of 1/2 teaspoon of monk fruit (or sweetener of choice)

6 – Remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, cashew butter filling then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

5 – Once all your cups are filled,  top with a little extra chocolate, smooth it all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Enjoy xo

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Question of the day –

What’s would you make to celebrate your birthday?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your creamy, dreamy, cashew butter cups  (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Cake Batter Cashew Butter Cups first appeared on Better with Cake.