CHOCOLATE HEART CAKES
PREP: 15-25 minutes
COOK: 20 minutes
1 large sweet potato, peeled, cooked and cooled
1 flax egg or egg
100ml oat milk
1 teaspoon vanilla extract
100g gluten-free flour
30g cocoa powder
100g Natvia natural sweetener
1 teaspoon baking powder
For the drizzle -
4 tablespoons Natvia zero icing sugar
Few drops of red food colouring
Dried rose petals
- Place the cooked sweet potato, egg, milk, vanilla, flour, cocoa powder, sweetener and baking powder in a blender or food processor and whizz up until quite thick and smooth.
- Spoon the mixture between 4 x small silicone heart molds. Fill to the top of each, then bake at 180C for 20 minutes until risen and firmed up. Leave to cool.
- Pop out the cooled heart cakes onto a wire rack. Mix together the icing sugar and a few drops of food colouring plus 1-2 tablespoons of water, then spoon over each heart and sprinkle over dried rose petals.
- Set aside for at least 20 minutes, then enjoy.
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