kabocha mini molten cake cups

Eat your pumpkin-flavored heart out.

kabocha mini molten cake cups

free of dairy, soy, refined-sugar, gluten

makes 6 small cake cups

modified from this recipe by simply real health via well+good nyc

ingredients

3/4 cup kabocha squash, steamed + pureed (or pumpkin puree)

1/3-1/2 cup sunflower butter, unsweetened (add to desired consistency)

1 tsp coconut oil (optional)

2 tsp vanilla extract

3 tsp raw local honey (or pure maple syrup)

2 tsp unsweetened shredded coconut

3 tsp pumpkin pie spice (I used 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves – modify to taste)

1 generous pinches turmeric, ground

1 pinch black pepper

1 tsp maca (optional)

1 pinch sea salt

1 small handful 100% cacao bar or dark chocolate bar, roughly chopped (optional)

love

instructions

Blend all ingredients together in a food processor or strong blender (except chocolate if desired – add after blending if so).

Scoop into small mason jars, eco-friendly muffin cups, or small ramekins.

Bake at 325°F for 5-10 minutes to get a custard-like, crispy crust (or serve as is for a no-bake mousse).

Serve hot or cold, sprinkled with sea salt and unsweetened shredded coconut, or with a dollop of coconut yogurt.

kabocha mini molten cake cups

free of dairy, soy, refined-sugar, gluten makes 6 small molten cake cups modified from this recipe by simply real health via well+good nyc

Print Recipe Pin Recipe

Servings: 6 mini cake cups

Course: breakfast + brunch, Dessert

Cuisine: baking, breakfast + brunch, gluten-free, sugar-free, vegan

Ingredients Method

Ingredients

  

• 3/4 cup kabocha squash steamed + pureed [or pumpkin puree]
• 1/3-1/2 cup sunflower butter unsweetened [add to desired consistency]
• 1 tsp coconut oil [optional]
• 2 tsp vanilla extract
• 2 tsp shredded coconut unsweetened
• 3 tsp pumpkin pie spice [I used 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves - modify to taste]
• 1 pinch turmeric ground
• 1 pinch black pepper [to activate turmeric]
• 1 tsp maca [optional]
• 1 pinch sea salt
• 1 handfull 100% cacao bar or dark chocolate bar, roughly chopped [optional]

Method

 

1. Blend all ingredients together in a food processor or strong blender [except chocolate if desired - add after blending if so].
2. Scoop into small mason jars, eco-friendly muffin cups, or small ramekins.
3. Bake at 325°F for 5-10 minutes to get a custard-like, crispy crust [or serve as-s for a no-bake mousse].
4. Serve hot or cold, sprinkled with sea salt and unsweetened shredded coconut, or with a dollop of Anita's coconut yogurt.