Articles & Recipes

Raw Mini Chocolate Banana Flax Cakes

March 18, 2019

These cakes are soft and dense and have a wonderful rich, dark chocolate flavor, with none of the hidden ingredients or unhealthy fats of traditional desserts. Yes, you enjoy eating 'raw' any time of year and while you're on the go. These are perfect for Spring!

Ingredients Makes 6 small cakes

11⁄2 cups chopped bananas 375 mL
1⁄2 cup raw agave nectar (see Tips) 125 mL
2⁄3 cup raw cacao powder 150 mL
Dash raw vanilla extract Dash
13⁄4 cups ground flax seeds (see Tips) 425 mL

Instructions

Prep
  • One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap
  1. In a food processor fitted with the metal blade, combine bananas, agave nectar, cacao powder and vanilla. Process until smooth, stopping motor to scrape down sides of work bowl as necessary. Transfer to a bowl.
  2. Add ground flax seeds and mix well. Cover and set aside for 10 minutes to allow seeds to absorb the liquid and swell.
  3. Using a 1⁄2-cup (125 mL) measure, scoop mixture into prepared ramekin and, using your fingers, gently press to distribute evenly. Turn ramekin over onto a serving plate and tap on the bottom to release cake. Repeat until all of the mixture has been used. Serve immediately or cover and refrigerate for up to 3 days.
When purchasing agave nectar, be sure to look for products labeled “raw.” Most of the agave nectar on the market has been heated to a high temperature and does not qualify as raw food. If you have concerns, ask your purveyor. You can purchase flax seeds that are already ground (often described as “milled”) in vacuum-sealed bags, or you can grind them yourself. To grind the flax for this recipe, place 1 cup (250 mL) whole flax seeds in a blender and process at high speed until finely ground.

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