GLUTEN FREE MINI COCOA CAKES

 
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These NO BAKE, quick little treats are DELICOUS and have been curbing my sweet tooth when I need a lil treat at night. These were inspired by Christie Swadling, but my ingredients differ a little. She makes some YUMMY carrot cake bites like this that are worth looking up and trying.

I really hate measuring.. so I don't.. but I'll give you approx. measurements, and you can play around with them to taste!

For these you will need:

BASE:

  • Cocoa Powder (2-3 heaped tbsp)
  • Almonds (1/2 cup)
  • Almond Flour (1/4 cup)
  • Coconut Flour (heaped 1/4 cup)
  • Dates (3/4 cup)
  • Coconut Oil (1-2 tbsp)
  • Pink Salt (a few cranks)

FROSTING:

  • Cashews (3/4 cup)
  • Cocoa Powder (1-2 heaped tbsp)
  • Maple Syrup (a dash)
  • Coconut Oil (2 tbsp)

1) Blend all ingredients for the base together

2) Divide into a cupcake pan (makes 12)

3) Store in fridge or freezer to harden while you make the frosting

4) Blend all ingredients for frosting until smooth

5) Cover mini cakes with frosting

6) Store in fridge (the coconut oil will keep them hardened)

7) ENJOY!

 
Eric Lipinski