November 21, 2019
1/4 cup coconut oil
1 x small mashed avocado
80g dark vegan chocolate
1/2 cup coconut sugar
3/4 cup oat flour
1/2 tsp baking powder
1 x flax egg (1 x TBS ground flax seeds mixed with 3 x TBS water left aside for 15 mins to thicken)
In a pan heat the coconut oil and dark chocolate on a medium to low heat. Stir in the coconut sugar. Remove pan from heat and add in the rest of the ingredients. Once fully mixed transfer to a small round silicone baking mould (ours had a 12cm diameter) and bake for 25 minutes at 190°C. For a quick and easy vegan icing, blend together 1 x cup of soaked cashews (in hot water for an hour) with 1 x TBS cacao powder and 3 x TBS maple syrup with a splash of water and a pinch of salt.
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