Who doesn’t love a good chocolate cake? This one you can enjoy a second piece without loosening a belt buckle 😉
⏰ 35 minutes
🍽 12 Cupcakes or 1 large Cake
2 cans chickpeas drained
8 tbs raw honey
100g almond butter
1 tsp vanilla essence
2 tsp caramel essence
1 tsp bicarb of soda
50g almond flour
1 heaped table spoon of Cacao (preferably Raw Cacao)
For the chocolate nut-butter icing:
250g Almond Butter
100ml Unsweetened Almond milk
5tbs raw honey
1 heaped table spoon Cacao (preferably Raw Cacao)
Pinch of salt
1 tsp caramel essence
Pre heat oven to 180’C on thermo-fan.
Place the chickpeas in the bowl of the food processor. Blend till smooth. Add all the other ingredients except the eggs and process on high for 3-5 minutes, scraping down sides as needed, until mixture is smooth and well blended.
If you don’t have a food processor you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.
Beat the eggs in a separate bowl till light and fluffy. Add to the chickpea mix and beat for another 30 seconds to mix well.
Scoop mix evenly into 12 muffin cups for Cupcakes, or pour mixture into a medium size pan lined with parchment paper that is sprayed with non stick spray
Bake for 15-20 minutes.
(The edges will be crispy and firm to touch while the centre will remain moist and soft to touch)
For the icing,
Prepare a small size pot with non-stick spray,
Add all the ingredients and over medium heat, allow to heat up till the almond butter starts to melt, the mixture will get a glazed look and have a slightly toasted nutty taste.
When removed from the oven, let the cupcakes or cake cool off slightly and then start applying the warm icing, you want the icing to cool off on the cake to give it that glazed smooth look,
Finish off with almond sprinkles or shavings, cacao, edible glitter dust, mint leaves etc
Happy Valentines Day! <3