Chocolate & Raspberry Coconut Cakes

High Tea Recipes: These perfect little Chocolate & raspberry coconut cakes are ideal for a Mothers Day High Tea, or any other occasion.
They’re grain-free and packed with dietary fibre. Coconut flour contains very high levels of fibre, almost double that of wheat bran. Adding coconut flour to your diet can help reduce your risk of heart disease, lower cholesterol levels and help protect against cancer and type-2 diabetes. Raw cacao contains powerful antioxidants called phenols that offer protection against cardiovascular disease.

Gluten-free, dairy-free

[Chocolate & Raspberry Coconut Cakes]

½ cup coconut flour
2 ½ tsp baking powder
Pinch sea salt
6 organic eggs
¼ cup raw honey
1/3 cup cold pressed coconut oil
1 tsp vanilla bean paste
¼ cup raw cacao powder
1 cup raspberries, frozen or fresh, extra for topping
Decorate with dried rose petals

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Method:
Preheat oven to 160*C. Place muffin cases in a muffin tray.
Place all ingredients in your food processor (except raspberries) and blend until well combined.
Gently stir through raspberries.
Pour mixture into muffin cases and place another 2-3 raspberries on top of each cake.
Bake your cakes for around 30 minutes, or until a skewer comes out cleanly from the centre of the cakes.
Allow cakes to cool and then enjoy.

Makes 10 mini cakes.

Tea pairing: Enjoy these delicious chocolate & raspberry coconut cakes with our Bodhi Organic LongeviTEA, for a delightful fruity fusion. For more traditional black tea drinkers our Bodhi Organic Black BeauTEA is a lovely match.

Recipe by Lisa Guy.