Pistachio Black-Raspberry Mini Cakes (GF/DF/Paleo)

Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Gluten-free
Meal type Breakfast, Dessert
Pistachio & Black-Raspberry Mini Cakes are a great little dessert when you have guests with allergies over; it's gluten, dairy and grain free!

Ingredients

wet

  • 1/2 cup coconut palm sugar
  • 2 Large eggs (or 2 tbsp egg replacer to 1/3 cup water)
  • 4 tablespoons coconut oil (melted)
  • 1/3 cup canned coconut milk
  • 1/2 teaspoon pure vanilla extract

dry

  • 1/2 cup almond meal flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt

add-in

  • 1 1/2 cup raspberries (fresh or frozen)
  • 1 1/2 cup blackberries (fresh or frozen)
  • 1/2 cup pistachios (chopped)

optional

  • 1 scoop ice-cream (dairy-free)

Directions

wet
Step 1
In large mixing bowl, mix together eggs or egg replacer, coconut palm sugar, coconut milk, melted coconut oil, and vanilla on medium speed for three minutes.
dry
Step 2
In separate mixing bowl blend almond meal flour, tapioca starch, baking powder, and sea salt.
add-in
Step 3
Slowly mix dry ingredients into wet ingredients and blend until fully incorporated.
Step 4
Gently fold berries into the blended batter. Do not over stir.
Step 5
Pour batter into four non-stick sprayed ramekins, 3/4 full.
Step 6
Sprinkle chopped pistachio nuts evenly over each ramekin.
Step 7
Place ramekins in a preheated 375 degree oven for 25-30 minutes. Let cool 10 minutes before serving.
optional
Step 8
Top with a scoop of dairy-free vanilla ice cream.