I made these decadent little cupcakes for a Wholefoods House in-store tasting last week. They flew out the door! If you didn’t get a chance to try them, make some for your loved ones this Valentine’s Day instead. Best served gently warmed to make the most of that molten chocolate surprise inside!
I see a tonne of pancakes on Instagram weekly. Vegan ones, paleo ones, decadent ones, fruity ones, chocolate ones, protein powder heavy ones, you name it. Everytime I looked at the recipe though, it didn’t quite sit with the way I do things in my kitchen. The ingredients didn’t suit me.
Gluten free, Dairy free, Refined sugar free, Paleo
1 cup cashew nuts
1/4 cup cacao powder
1/4 cup rice malt syrup (or maple syrup)
1 cup peanut butter (sub any other nut butter for paleo)
3 large very ripe bananas
1 tablespoon vanilla essence
1/4 cup coconut oil, melted
- To make the base – place the cashew nuts in a food processor and process until roughly chopped. Add the cacao powder and rice malt syrup and pulse until combined and a dough forms.
- Divide the base mixture into 8 even pieces and using your fingers gently flatten out inside the base of 8 individual silicon muffin moulds.
- To make the pie filling – place all ingredients in a food processor and process until well combined. Pour the filling evenly on top of the base and place the muffin mould in the freezer.
- Before serving remove the pies from the silicon mould and allow to thaw for about 10 minutes before eating.