Baked Cocoa Square with Berries

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Baked Cocoa Square with Berries
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
188
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie188 kcal(9 %)
Protein3.3 g(3 %)
Fat9.95 g(9 %)
Carbohydrates19.65 g(13 %)
Sugar added2.1 g(8 %)
Roughage4.33 g(14 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.34 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate4.11 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.56 mg(1 %)
Potassium89.36 mg(2 %)
Calcium21.66 mg(2 %)
Magnesium15.84 mg(5 %)
Iron2.62 mg(17 %)
Zinc0.25 mg(3 %)
Saturated fatty acids7.83 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
1 cup Coconut flour (heaped)
¾ cup oat flour
¼ cup cocoa powder
½ teaspoon Baking powder
2 tablespoons sugar
1 pinch salt
1 cup Coconut milk
1 ⅔ cups water
1 tablespoon Coconut oil
½ cup vegan white Chocolate chip
To decorate
Raspberries
Red currant
mint
powdered sugar
How healthy are the main ingredients?
sugarsaltCoconut milkRaspberrymint

Preparation steps

1.
Grease a 23cm|9" square tin.
2.
Mix together the coconut flour, oat flour, cocoa powder, baking powder, sugar and salt.
3.
Whisk together the coconut milk and water. Pour the coconut milk and water into the flour mixture and mix well until thick and pasty.
4.
Melt the coconut oil in a large pan. Add the cake mixture and heat for 5 minutes, stirring constantly. Remove from the heat and cool slightly. Stir in the chocolate chips.
5.
Place the mixture in the tin and press to flatten. Chill for 1 hour. Carefully turn out onto a plate and top with the berries. Sift icing sugar over the top and decorate with mint leaves.