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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
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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.