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 [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

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

Course breakfast + brunch, Dessert

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

Servings 6 mini 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.