Chocolate/kiwi cup cakes
You need this:
- 200 grams of pecan nuts
- 125 grams of blond dried mulberries
- 2 tablespoons Greensweet extra sweet
- 6 kiwis peeled
- 2 bananas
- one and a half tablespoons of tartaric baking powder
For the chocolate topping:
- 150 grams coconut oil, melted
- 8/10 drops Greensweet liquid stevia drops, chocolate
- three tablespoons of low-fat organic cocoa powder or raw cocoa powder
- kiwi slices
This is how you make it:
Preheat the oven to 180 degrees. Prepare a muffin tray. Cut square pieces from baking paper. Grind the mulberries, pecan nuts, Greensweet extra sweet, three kiwis, and the bananas in the food processor until creamy. Cut two kiwis into very small pieces and place in a bowl. Add the mixture from the food processor to the bowl and add the baking powder, stir well. Always press a sheet of baking paper into a mold and fill it with the batter. Bake the cupcakes in the middle of the oven for about 45 minutes, keep checking in between. Let cool.
Make the chocolate:
stir the Greensweet liquid stevia drops and cocoa through the coconut oil. Place in the fridge for 5 minutes to solidify. As soon as a rim has formed along the bowl, stir it back into the chocolate and let it set for another 4/5 minutes outside the refrigerator.
Note: this can go quite quickly, so stay tuned. As soon as the chocolate has thickened a bit, spread it generously on the cupcakes. Place the cupcakes in nice paper moulds. Cut the last remaining kiwi into slices and press into the chocolate.
Sprinkle with some stevia sugar if desired. Let it harden further.
Source/photo: Monique van der Vloed