HEART SHAPED CHOCOLATE CAKES
Paleo | AIP
SUPER EASY AND DELICIOUS MINI HEART SHAPED CHOCOLATE CAKES WITH NO DYE PINK FROSTING! These simple yet delicious mini heart shaped chocolate cakes with pink frosting are perfect to show your love on any special occasion: Valentine's day, anniversary, mother's day, father's day…
pumpkin puree tigernut flour arrowroot virgin olive oil carob powder maple syrup lemon juice vanilla extract baking soda cooked beetroot water maple syrup extra virgin olive oil
In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV), oil and vanilla. Blend until well combined.
In a large bowl, combine the tigernut flour, arrowroot, baking soda and carob powder. Stir.
Line or lightly oil a mini heart muffin pan. Fill each cup with batter. The number of cakes you will have depends on the size of your pan (as you can see I got 4 rather large individual heart shaped cakes).
FOR THE NO DYE PINK FROSTING Put all the ingredients for the frosting (beetroot, water, maple syrup and oil) in a small blender. Blend until well combined. Transfer in a piping bag.
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