This recipe calls for just 7 ingredients (one of them being water!!) & will blow your socks off with how easy they are to prepare! Despite the fact that they are filled with 100% wholefood ingredients, these bad boys are rich, decadent & delicious! A great dessert option for your gluten & dairy free friends or to keep stashed in the freezer for a healthy treat after dinner. You will need a 6 piece silicone mold or cup cake cases for this recipe.
- 1 Raspberry Brownie Rad Ball Mix
- ¼ cup coconut cream
- 1 cup cacao
- 1 cup coconut sugar
- 1 cup coconut oil (melted)
- 1 cup boiling water
- 1 cup frozen raspberry
Pour, mix & roll your Rad Ball mix into 12 portions. Set 6 portions aside to enjoy at a later date & press the remaining 6 portions into the base of your silicone mold or cup cake cases.
Add all of the filling ingredients to a high speed blender (liquids first) and mix until silky smooth.
Place your frozen raspberries on top of the bases (approx 2 tbsp / baby cake) & proceed to pour the filling over the raspberry & into the molds.
Freeze for 3 hours before removing the baby cakes from the molds.
Store frozen for up to 6 months or a week in the fridge.
Makes 6 baby cakes.