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 [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][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 [to activate turmeric]
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-s for a no-bake mousse].
Serve hot or cold, sprinkled with sea salt and unsweetened shredded coconut, or with a dollop of Anita’s coconut yogurt.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
kabocha mini molten cake cups
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]
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-s for a no-bake mousse].
- Serve hot or cold, sprinkled with sea salt and unsweetened shredded coconut, or with a dollop of Anita's coconut yogurt.
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