Chocolate Mud Cakes with Creamy Frosting

Serves: makes 6 large mud cakes
GF DF RSF LC

Ingredients: 

1 cup smooth peanut butter
1/4 cup melted coconut oil, warm
3 large free-range eggs
1/2 cup LACAKO Keto Collagen Double Choc Fudge
1/2 cup brown monkfruit sweetener low-carb keto or coconut sugar
1 teaspoon vanilla extract
1/4 cup raw cacao powder
2 teaspoons gluten-free baking powder
Pinch of salt
1/2 cup low-carb or sugar-free chocolate chips, plus extra, roughly chopped to garnish

FOR THE CREAMY FROSTING

1 1/2 cups raw cashews, soaked overnight or in hot water for 2 hours
1/2 cup tinned coconut cream
1/2 cup melted coconut oil
1/4 cup keto maple syrup
1/4 cup LACAKO Natural Pasture Raised Gelatin
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt

Method: 

Get started by preheating your oven to 180°C and line a large 6-hole muffin tray with 6 paper liners.

In a bowl, whisk together the peanut butter and warm coconut oil until it lovely and smooth and a little runnier than normal. Gently whisk in the eggs, collagen powder, sweetener, vanilla bean, cacao powder, baking powder and a pinch of salt until well combined, adding a touch more melted coconut oil if need be to loosen it up. 

Stir through the low-carb chocolate chips and spoon your batter between the muffin holes and transfer two the oven, baking for 20-25 minutes, or until they’ve risen and are firm on top. 

Remove them from the oven. Once your mud cakes have cooled, prepare the frosting. 

For your frosting, place listed ingredients in a powerful food processor and blitz until well combined, smooth and creamy. Adjust ingredients for preferred level of sweetness and consistency and the pour out into a large mixing bowl. Transfer to the fridge to firm up ahead of serving, giving it a light whisk every now and then to keep it lovely and light and smooth.

Once your frosting is thick and firm enough to hold its shape, top each mud cake with a dollop of frosting and sprinkle with some of the reserved low-carb dark chocolate.

Store in an airtight container in the fridge for up to 7 days.