Flourless Chocolate Mini Cakes with Raspberry Coulis
These fanciful delights have a deep chocolate flavor and sinful fudgy texture that will impress even the snobbiest of foodies.
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Dates deliver all the sweetness of regular sugar but with the added bonus of gut-healthy fiber as well as potassium, magnesium and vitamin B6 for optimal health and performance. Replacing white flour with almond flour cuts back on your refined carb intake and bumps up your consumption of protein and healthy fat.
Ingredients
Mini cakes
- 1 cup pitted dates
- ½ cup cocoa powder
- ¾ cup brewed coffee, hot
- 2 large eggs, separated
- ⅓ cup melted coconut oil
- 2 tsp vanilla extract
- 1 ½ cups almond flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Coulis
- 1 cup raspberries
- 2 tsp honey
- 2 tsp lemon juice
- 2 tbsp water
Preparation
- Place dates, cocoa powder and hot coffee in a blender container and let sit 30 minutes, then blend until smooth. Add egg yolks, coconut oil and vanilla and blend again.
- Preheat oven to 350°F and grease or place paper liners in a muffin tray. To a large mixing bowl, add almond flour, cinnamon, baking powder, baking soda and salt and mix well. Add cocoa mixture to almond mixture and stir gently to combine. In a separate bowl, use an electric mixer or whisk to beat egg whites until soft peaks form. Gently fold into batter. Divide evenly among muffin cups and bake 18 minutes, or until cakes are set and tops look slightly damp. Let rest a few minutes before unmolding.
- Add coulis ingredients to a blender container and puree until smooth. Pour through a fine mesh strainer and press down with a wooden spoon or spatula to strain and remove seeds. Serve cakes drizzled with coulis.
Nutrition Information
- Serving Size 1 cake + coulis
- Calories 202
- Carbohydrate Content 18 g
- Fat Content 14 g
- Fiber Content 5 g
- Protein Content 5 g
- Sodium Content 61 mg
- Sugar Content 11 g