When was the last time you congratulated yourself? As the week winds down, take a moment to think about your accomplishments. Did you meet all of your deadlines at work? Have an awesome yoga session? Of course you did, and now is the perfect time to celebrate! Everyone deserves a special treat from time and again. In fact, complete deprivation is an almost guaranteed way to unhealthy binges. But, it is important to find the right balance between indulgence and wholesome ingredients. The balance between living and living well.
So, celebrate this week`s accomplishments with our Mini Chocolate Almond Cakes! Made without gluten or refined sugars, these little beauties are the perfect amount of sweet. And, by choosing cacao powder, the rawest form of chocolate, as our main ingredient, they are also full of antioxidants. Fair warning, they are addictive!
(Makes 6 cakes)
2 cups almond flour - you can make your own or use store-bought
1/2 teaspoon baking soda
1/2 teaspoon salt - we used pink Himalayan salt.
1/4 cup raw cacao powder
1 cup agave syrup
1 tablespoon vanilla bean paste
2 chia eggs - 2 tablespoons ground chia seeds allowed to soak with 6 tablespoons water.
Mix dry ingredients in large bowl.
In a separate bowl, mix wet ingredients.
Combine dry with wet very well, making sure to eliminate any clumps.
Pour batter into 6 greased ramekins. Bake at 350 degrees F for 30 minutes.
Top with a scoop of Wink Caramel Candy Apple.
Serving size, 1 mini cake with 1 scoop Caramel Candy Apple Wink
Calories - 379
Fat - 20.5g
Carbs - 149.7g
Fiber - 7.2g
Sugar - 2.0g
Protein - 10g