If you haven't already figured it out, I'm a TOTAL sweet nut. So these Fab 'n Fast Paleo Chocolate Mini Bundts were just the thing!
I'm also a TOTAL fan of Dash mini kitchen appliances ... also called mini makers. I have three (so far ... got my eye on the mini pie maker) ... the mini waffle maker I've had for years (many different shapes are currently on sale for $9.99) and just acquired both the mini ice cream maker (you gotta try this one too!) and THE MINI BUNDT MAKER!
I bought it because I found this recipe online from feastingonfruit.com. And tweaked it to my liking ... and to the mini bundt maker.
You can also use a variety of pans to make them ... regular mini bundts, silicone-shaped ones, and even small loaf pans (not a lot of fun though!). I actually stopped using my regular and mini bundts because they were too difficult to unmold. Not this one!
They're not totally vegan as in the original recipe (I'm not partial to flax eggs but you can substitute 2 Tbsp flax meal and 6 Tbsp warm water for the 2 eggs). Flax eggs make the end product too moist for my taste ... but ... if you're vegan ...
This recipe also has a raspberry-puree optional topping (and others) all using Swerve confectioner's sugar. Swerve is 0-calorie sweetener made from naturally-fermented erythritol and oligosaccharides.
It's not as unprocessed as maple syrup or honey but it does act exactly like confectioner's sugar for making these glazes so ... I give you four of them below.
And I have to fess up ... there are seven ingredients (with two "spices") which kind push the envelope for ingredients. But ... with the mini-maker it only takes 10 minutes for each. Oh ... we're pushing it there too as because the whole thing takes almost 20 minutes. But it's worth it!
Eat it UP!
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AuthorJill PlaceYou can't miss with these Paleo Chocolate Mini Bundts from my Fab 'n Fast collection! Glaze with one of a few sugar-free glazes to complete the double-yum factor!
Preheat the oven to 350 degrees F if using oven pans. Alternately preheat mini bundt maker.
Whisk together the applesauce, almond butter, maple syrup, and eggs.
Melt chocolate in the microwave at 50% power for 2 minutes. I used Hu dark chocolate but you can use other sugar-free chocolates like Lilly's ... also chocolate chips. Add the melted chocolate and stir to combine.
Mix in dry ingredients.
Spoon batter into mini bundt maker 3/4 full and bake 10 minutes until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pan before removing cake and repeat. .
Alternately spoon into 4 well-greased mini bundt pans and bake for about 30 minutes until a toothpick inserted into the center comes out clean. Cool atleast 30 minutes before removing cakes from pans and cooling completely.
Glaze cooled cakes with any of the optional glazes if desired. You also can top with berries, chopped nuts, and/or Paleo sprinkles.
In a bowl, sift the sugar, add the spices, purees and/or extracts per recipe, and mix. Then add the nut butter if using (should be room temperature) and 2 Tbsp of milk to begin and whisk until smooth. Add more milk by Tbsp until glaze is the right consistency for drizzling.
Drizzle over completely cooled cakes. Top with berries, chopped nuts, sugar-free mini chocolate chips (Lilly's) and/or Paleo sprinkles. Enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees F if using oven pans. Alternately preheat mini bundt maker.
Whisk together the applesauce, almond butter, maple syrup, and eggs.
Melt chocolate in the microwave at 50% power for 2 minutes. I used Hu dark chocolate but you can use other sugar-free chocolates like Lilly's ... also chocolate chips. Add the melted chocolate and stir to combine.
Mix in dry ingredients.
Spoon batter into mini bundt maker 3/4 full and bake 10 minutes until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pan before removing cake and repeat. .
Alternately spoon into 4 well-greased mini bundt pans and bake for about 30 minutes until a toothpick inserted into the center comes out clean. Cool atleast 30 minutes before removing cakes from pans and cooling completely.
Glaze cooled cakes with any of the optional glazes if desired. You also can top with berries, chopped nuts, and/or Paleo sprinkles.
In a bowl, sift the sugar, add the spices, purees and/or extracts per recipe, and mix. Then add the nut butter if using (should be room temperature) and 2 Tbsp of milk to begin and whisk until smooth. Add more milk by Tbsp until glaze is the right consistency for drizzling.
Drizzle over completely cooled cakes. Top with berries, chopped nuts, sugar-free mini chocolate chips (Lilly's) and/or Paleo sprinkles. Enjoy!
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