Monique: A Fresh Christmas Recipe

Christmas. This festive time, at the end of the day is really about indulgence isn’t it? Relaxation, time off with family and friends, sunshine, beaches, road trips, barbeques and good food! I know I get a little bit excited about the bright, fresh summer produce that becomes available over summer.

Unfortunately for a lot of us, this is also time for the dear I say “summer shred”, the new years resolutions and bikini bodies, sadly the two don’t often go hand in hand.

These decedent chocolate cakes with a hint of refreshing peppermint are gluten free, vegan, dairy free, refined sugar free and damn Christmassy so put down the teeth rotting candy cane and sugar filled chocolates and pick up a food pro for Christmas.

It’s use of black beans and quinoa flakes in the base, rather then bulk fillers such a white flour provide a nutrient dense alternative. Using unrefined sugars such as rice syrup and coconut sugar help to preserve the nutritional value of the natural sweetener and lack the many toxins and preservatives found in over processed white sugars. Coconut whip is also a great icing alternative as it provides a light, fluffy and creamy moist layer meaning the cake can be served alone and it isn’t full of icing sugar or butter as traditional icings are.

Enjoy and Christmas wishes x.

Mini Chocolate Peppermint Cakes

Makes 8

 

Ingredients

Cake:

  • 2 x 400g can of Ceres Organics black beans, drained and rinsed.
  • 1/2 cup good quality cocoa powder
  • 1 1/4 cup quinoa flakes
  • 1 1/2 tsp baking powder
  • 3/4 cup of Chantals organic rice syrup
  • 3/4 cup coconut sugar
  • 1/2 cup sunflower oil
  • 2 tsp peppermint essence

 

Cinnamon coconut whip icing:

  • 500ml coconut cream
  • 1/4 cup coconut oil
  • 2tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tsp vanilla

 

Place all cake ingredients in a high powered food processor and blend until smooth. Grease and line your muffin tins and fill ¾ full with the mix.

Bake at 160C for 25 minutes, ensuring you leave the oven sealed. Allow to cool completely before icing.

To make the icing leave the coconut cream in the fridge for a few hours, when it comes out remove the liquid and place the solidified cream in your food processor. Process the cream on high speed until thick, this can take a few minutes, add remaining ingredients and process for another 10-15 seconds.

Spoon or pipe the icing onto the mini cakes and serve topped with fresh strawberries and mint sprig.

 

 

 

 

 

 


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