These little dazzlers took a few takes. The problem is, I tend to go a little overboard on trying to make treats too healthy (apparently there is such a thing ;)) and then they come out tasting . . . let’s just say not like treats. My husband kindly alerted me that my first batch wasn’t horrible but did taste more like an energy bar than cake, lol! I’m not going to lie, I appreciate his honest feedback and, even if you don’t know it, so do you!
My goal for this recipe was to create a flourless chocolate cake with the following advantages relative to the original while still tasting rich, fudgy, and delicious (and not like an energy bar):
- Less sugar
- I used 1/3 the regular amount of sugar
- More protein
- I used almond butter and coconut oil instead of butter
- More Fiber
- Almond butter, again, and dark chocolate has a surprising amount of fiber too
- Healthy fats
- The mix of almond butter and coconut oil, one more time, instead of regular butter
Get ready to make one of the healthiest, easiest, and tastiest flourless chocolate cakes ever!
- 4 oz. 70% cocoa or higher dark chocolate bar
- 1/4 cup coconut oil
- 1/4 cup almond butter
- ¼ cup cocoa powder
- 1/4 cup pure maple syrup or honey
- 3 whole eggs
- Fresh organic berries
- Ice Cream
- Preheat the oven to 350F, and grease muffin pan (if you don't have a good muffin pan, check this baby out, it is worth every cent).
- Using a double boiler, melt chocolate, oil, and almond butter together. Stir until completely smooth.
- Take off heat and whisk in cocoa powder and maple syrup until smooth.
- Crack eggs in a medium sized mixing bowl and whisk in chocolate mixture. Expect a pudding like consistency.
- Spoon batter into the greased muffin pan (I filled 11, but I like them big ;))
- Bake at 350F for 10-15 minutes, until the center is almost completely firm (see picture; make sure to not over-bake or they turn out crumbly). Transfer to cooling rack, and cool completely before serving. I think they taste best after they have been refrigerated for at least an hour; the beauty of this is you can make them the day before!
- Optional: Serve with ice cream and berries.
- 70% cocoa or higher dark chocolate bar: 70% cacao or higher is the magic number when it comes to getting the antioxidant benefits of chocolate. A higher percentage means more antioxidants and less sugar.
- Eggs: Not all eggs are created equal. What chickens are fed and how they are raised impacts the final nutrient composition of their eggs. To help you decide what to buy, the following orders eggs from highest to lowest nutrient density: Pastured > Omega-3 > Organic > Free Range/Cage Free > Conventional. Conventional supermarket eggs are still a good choice if you can’t afford or access the others.
- Almond Butter: For almond butter the ONLY ingredient you want to read on the label is almonds (or whatever type of nutbutter you are using); salt is ok too. Make sure the label does NOT have sugar or partially hydrogenated oils (contrary to JIF's slogan, if you have JIF or Skippy you might want to rethink your choice...). These ingredients cause inflammation in the body and can contribute to weight gain and a number of health issues.
- Real maple syrup: The ONLY ingredient in maple syrup should be maple syrup. Fake syrup is chock-full of artificial ingredients. For example, Mrs. Butterworth's ingredients list reads as follows: High Fructose Corn Syrup, Corn Syrup, Water, Salt, Cellulose Gum, Molasses, Natural And Artificial Flavors, Potassium Sorbate (Preservative), Sodium Hexametaphosphate, Citric Acid, Caramel Color, Polysorbate 60. These ingredients are addictive, cause inflammation in the body and can contribute to weight gain and a number of health issues.
- Berries: Go organic! These are all on the dirty dozen list and it is worth the extra money to reduce the toxic pesticides that you are ingesting.
Wishing all mamas and honorary mamas a VERY spoiled Mother’s Day! Chris