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
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.