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Chocolate Chia Fudge Cakes


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Ingredients

10 portion(s)

Cake batter

  • 1 tablespoon chia seeds
  • 2 tablespoons hot water
  • 30 g sunflower seeds
  • 40 g Coconut Flour
  • 35 g Arrowroot
  • 20 g Cacao
  • 1 teaspoon bicarbonate soda
  • 1/4 teaspoon baking powder
  • 35 g dates, preferably Medjool
  • 2 eggs
  • 45 g coconut oil
  • 150 g rice milk
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 50 g rice malt syup
  • 1 teaspoon cinnamon

Icing

  • 35 g dark chocolate
  • 25 g coconut milk
  • 1/4 avocado (optional)
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Recipe's preparation

    Preparation
  1. 1. Combine the chia seeds and hot water in a small bowl.

    2. Place te sunflower seeds in the TM bowl and mill into a fine meal by mixing for 15 seconds/speed 10.  

    3. Add the coconut flour, arrowroot, cacao, bicarbonate of soda and baking powder.

    4. Mix for 10 seconds/speed 4 Counter-clockwise operation.

    5. Remove the dry ingredients from the TM bowl and set aside.

    6. Chop the dates for 5 seconds/speed 10.

    7. Add the eggs, chia seed gel, oil, rice milk, vanilla essence, lemon juice, rice malt syrup and cinnamon.

    8. Mix for 1 minute/37C/speed 5.

    9. Add dry ingredients and mix for 10 seconds/speed 5.

     

     

  2. Cake batter
  3. 1. Combine the chia seeds and hot water in a small bowl.

    2. Place the sunflower seeds in the TM bowl and mill into a fine meal by mixing for 15 seconds/speed 10.  

    3. Add the coconut flour, arrowroot, cacao, bicarbonate of soda and baking powder.

    4. Mix for 10 seconds/speed 4 Counter-clockwise operation.

    5. Remove the dry ingredients from the TM bowl and set aside.

    6. Chop the dates for 5 seconds/speed 10.

    7. Add the eggs, chia seed gel, oil, rice milk, vanilla essence, lemon juice, rice malt syrup and cinnamon.

    8. Mix for 1 minute/37C/speed 5.

    9. Add dry ingredients and mix for 10 seconds/speed 5.

    10. Pour batter into cupcake papers and bake for 20 minutes. You want them to be moist, so don't overcook.

  4. Icing
  5. 1. Place chocolate in a clean TM bowl and chop for 5 seconds/speed 5

    2. Scrape down bowl and add coconut milk.

    3. Mix for 3 minutes/37C/speed 3, or until smooth.

    4. Add avocado if desired and mix on speed 5 until smooth.

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Accessories you need

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Tip

1. Cakes freeze very well, even when iced.

2. These cakes are not very sweet, which is how we like them! If it is not sweet enough for you, then taste the batter and add more rice malt syrup. Just don't over-mix.

3. Sometimes the batter is very runny, which is normal. If you leave it to stand for a few minutes, it will thicken up.

4. 55% dark chocolate was used in the icing. If you use a darker chocolate (eg 75% or 80%), then chop up a date with the chocolate to add a little more sweetness.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • LOVE THEM. They were a hit

    Submitted by nicolajohnson on 3. April 2015 - 15:45.

    LOVE THEM. They were a hit tmrc_emoticons.) Thanks alot - I usually hate coconut flour because of its dry absorbing of ALL liquid properties but this actually turned out super moist and delicious.. Even fooled the kids and they thought they were chocolate muffins. Definitely in my favourites 

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