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.