Now, for a great desert. You know that a while ago, I posted this tasty dessert.
Sophie’s healthy Gluten-free & Sugar-Free banana and almond butter cake with dark chocolate chips. Just click onto the link and you will find the recipe!
Now, I adapted this tasty recipe and made the batter into these little flower cake balls. You can serve them with coffee or tea after dinner instead of the larger flower cake and these were also a huge success!!!
Recipe: For 38 flower mini cake balls
2 large and ripe bananas, peeled and completely mashed with a fork
2 organic free range eggs, beaten loose
1/2 cup of coconut blossom sugar
1 cup salted almond butter, the oils well mixed with the almond butter
1/2 teaspoon of gluten-free vanilla extract, I use home-made
1/2 teaspoon of ground cinnamon
1 teaspoon of baking soda
2 teaspoons of apple cider vinegar
1/3 cup of dark chocolate chips, at least 72% cacao. I used Callebaut, because he is Belgian!
1. Preheat your oven for 10 minutes on 180°C ( 350 F ). I used a fan oven. Adjust the oven temperature if necessary. 2. Take your Kenwood bowl and place the K-paddle. Add the mashed bananas, beaten eggs, coconut sugar, almond butter, cinnamon and vanilla. Mix on medium speed for a few minutes until it all comes together. Scrape the sides of your bowl with a plastic scraper. Remix for a minute or until all well mixed. 3. Now, add baking soda, apple cider vinegar and dark chocolate chips. Mix on medium speed for a minute or so or until it all comes together. Again, scrape the sides of the bowl with a plastic scraper. Mix until it all is beautifully combined.
4. Place your silicon flower baking mats on a silpat and then on an oven rack for stability. Fill the silicon flower mats for 3/4 with the batter and try to divide the chocolate chips all over the flower cake mats. When you fill them for 4/4, the cake balls will rise too much and you will get not a perfect flower. See 2nd picture above! So, that later on you will have chocolate chips all divide over the cake balls. Place in the bottom of your oven and bake for about 15 to 20 minutes & check after 15 minutes. Mines were ready after 15 minutes.You will have to test the cake pin right in the middle of your cake balls. If the pin comes out clean, your cake balls are ready.
5. Carefully with hand gloves on, remove the oven rack with the flower cake mats from the oven. Leave to rest in the silicon tin for about 10 minutes so that it is easier to remove afterwords. This will also give a lovely shine to the flower cake. After 10 minutes, carefully turn the cake balls over with the help of your 2 hands, out of the flower tin. Now, you will see the lovely flower pattern. Place on a wire rack to cool down completely.
If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS – Posts