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1/2 cup Navitas Naturals Acai Powder |
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1/2 cup Navitas Naturals Cacao Powder |
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7 ounces Navitas Naturals Cacao Liquor, finely chopped |
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3/4 cup Navitas Naturals Palm Sugar |
| 2/3 cup sour cream | |
| 2 teaspoons vanilla extract | |
| 1 cup almond meal/flour | |
| ½ tsp salt | |
| ½ tsp cayenne (optional) | |
| 5 eggs |
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2 Tbsp. Navitas Naturals Acai Powder |
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2 Tbsp. Navitas Naturals Palm Sugar |
| 1 cup heavy cream |
Preheat oven to 350 degrees. Place chocolate and brown sugar in a metal bowl or pan and place this over a pot of barely simmering water. Heat until chocolate is melted and sugar is incorporated, stirring often. Stir in sour cream and vanilla. In a large bowl, combine almond meal, acai powder, cocoa powder, salt and cayenne. Add the melted chocolate to the bowl and stir to combine. Add the eggs one at a time, stirring between each egg. Spoon the batter into 12 greased muffin cups and bake until firm to the touch, about 22 minutes.
To make the whipped cream, make sure bowl and beaters are cold. Add the acai to the cream and beat until soft peaks form. Add the sugar and continue beating to incorporate it. Serve cakes topped with whipped cream.
Submitted by: Muffin Tin Mania
*this recipe was slighty adpated to better suit the Navitas Naturals recipes section and a heathly diet
