Chocolate Mud Cake? Healthy chocolate mud cake? Unheard of! Well people, this IS one and strap yourself in because it is so QUICK to prepare you will be wondering why you ever bothered with another mud cake. This recipe has no sugar, loads of goodness and is a fudgy chocolate taste sensation.
Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food.
2 cup pumpkin puree (steam or roast some pumpkin and blitz it, presto- purée)
1 cup nut butter- I used ABC but you can use what you like
1 cup raw cocoa powder
2 tbs flaxseed meal
2 tsp baking powder
Stevia to taste (optional) or 2-3 tbs agave or pure maple syrup
1 cup frozen raspberries
Preheat oven to 160C, line a cake tin with baking paper or you can make cupcake sized ones like I did. In the food processor blend all ingredients together (except raspberries) until smooth. Stir through raspberries gently. The mixture will be really thick. Spoon into the cake tin or cupcake moulds. Bake for about 20-30 mins for cupcakes or 40-45 for large cake or until a skewer inserted in the middle comes out fairly clean. Keep in mind that these will set a bit more when they cool in the fridge so the skewer doesn’t need to be completely dry, you want them to stay a little fudgy. If they seem to be cooking on the outside but not inside turn the oven down to about 140C and give them a bit longer. Keep these babies in the fridge, they stay moist and set better in the fridge. Once they are completely cooled you can ice them like I did with either my Choc Mousse or Mocha Frosting.