Christmas is a great time to spend some extra time making tasty and cute treats for your family.
And the good news is that this doesn’t have to mean that they are full or fat or will derail your healthy eating plan.
Here is a great recipe for Santa Chocolate Cakes
Ingredients for the chocolate cake cup cake base
- 250g dark chocolate, broken into pieces
- 4 tbsp. maple syrup
- 1 tsp. vanilla extract
- ¼ tsp. each table salt and bicarbonate of soda
- 25g unsweetened cocoa powder
- 100ml coffee (you can use 100ml hot cocoa made without milk if you don’t like coffee)
- 2 tbsp. vegetable oil
- 45g each self-raising flour and wholemeal flour
- 50g ground almonds – or use LSA
- 250g raw beetroot
- 225g brown sugar
- 3 eggs
Directions:
- Place the chocolate into a heat-proof bowl. Melt the chocolate over hot water, stirring occasionally, until no lumps remain. Take the chocolate off the heat and then leave it to cool slightly. If the chocolate is too hot, it will scramble the eggs and so it’s best to cool it to prevent this from happening.
- Beat the eggs with the sugar until pale, fluffy and combined. Add the vanilla extract and the maple syrup and beat until smooth for 1-2 minutes.
- Gently fold the self-raising flour, plain flour, cocoa powder, table salt, bicarbonate of soda and ground almonds into the egg mixture using a spatula until you have a smooth cake mixture.
- Grate the raw beetroot using a fine grater, or you can finely chop it in a food processor. Once finely chopped, pat the beetroot using some kitchen paper to remove some of the moisture.
- Add the beetroot, cooled chocolate, vegetable oil and coffee to the cake mixture. Fold into the cake mix using your spatula until completely mixed and incorporated.
- Pour the cake mixture into the cup cake or muffin tins, then place into the oven for an hour and a half on 140c.
- Let the cake cool and then turn onto a cake rack to cool completely.
Once all the mini cakes are cooled, you can then top them with the strawberries and buttermilk cream
Buttermilk ingredients
- 1/4 cup unsalted butter
- 8 ounces mascarpone cheese
- 2 cups agave sweetener
- 2 teaspoons vanilla extract
Beat the butter & cheese to become light, add vanilla extract & agave, beat gently for 2 minutes, cream is ready.
Next take approximately 20 strawberries and slice the tops off. Then add the cream on top of the mini cakes and place cut strawberries on top
Makes approximately 20 mini cakes and each one has around 120 calories in
If you are ready to lose weight then the Lose Baby Weight plans offer a healthy and safe exercise and diet routine.
And don’t forget to check out our current promotions and discounts page to see what specials we have on this week on our Healthy Mummy product range
