Mini chocolate banana flax cakes

BT Toronto | posted Monday, Oct 7th, 2013

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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.

Mini chocolate banana flax cakes

Makes 6 small cakes

Ingredients:

• One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap
• 1 1⁄2 cups chopped bananas
• 1⁄2 cup raw agave nectar
• 2⁄3 cup raw cacao powder
• Dash raw vanilla extract
• 1 3⁄4 cups ground flax seeds

Method:

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.

Courtesy Robert Rose Inc., www.robertrose.ca