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Disclaimer: This website is designed to provide basic nutrition inspiration only and is not meant as a substitute for personal health or nutrition advice from your registered dietitian. 

November 11, 2019

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Dark Chocolate Pumpkin Snack Cake

October 17, 2017

 

Anyone else tired of pumpkin recipes yet? No? Me either. Good thing ‘cause you won’t want to miss this one! There’s no cinnamon in sight, so it’s a little different from the pumpkin spice everything that’s out in the recipe-verse right now.

 

Nutritionally speaking, pumpkin is nutrient-rich, filled with:

 

  • Vitamins, like heart-loving beta-carotene and vitamin C.

  • Minerals, such as potassium, needed for healthy blood pressure.

  • Fibre, for satiety and regularity (ahem, in the bathroom department).

 

All this, plus it’s low in calories.

 

But before you get excited and drink all the pumpkin spice lattes, muffins and loafs or eat the entire pan of pumpkin snack cake below, know that to get potential benefits you’re better off to eat pumpkin as it is, roasted (try that on a salad), mashed with spicy curry seasonings, or pureed in a soup, but not added to dessert.  

 

So, why bother making this snack cake then? Well, it is a healthy-ish version of chocolate snacking cake. And, you will get some nutrients from the pumpkin along with your cake. But, mostly, it’s damn delicious. Enjoy!

 

Vibrantly Yours,

 

Shannon

 

 

Dark Chocolate Pumpkin Snacking Cake

 

Say hello to rich, dark and delicious. This chocolate-y snack cake is super moist thanks to the pumpkin puree – which you wouldn’t even know is in here if I didn’t tell you. It’s the perfect #nonpumpkinspice pumpkin snack cake ever!

 

Makes: 16 snack-size pieces

 

Ingredients

 

3/4 cup canned pumpkin puree (not pie filling)

1/2 cup almond butter

1/3 cup cocoa powder

1/3 cup honey

1/4 cup dark chocolate chips/chopped dark chocolate

2 eggs

1 tsp vanilla extract

1 tsp baking soda

¼ tsp sea salt

 

How To Make

 

1. Preheat the oven to 350°. Line a 9” X 9” baking pan with parchment paper.

2. Add all ingredients into a large bowl and whisk until smooth (about 30 seconds).

3. Pour mixture into the prepared pan and bake for 30 - 33 minutes until a toothpick inserted comes out clean.

 

Note: 33 minutes? Yep! 35 will be two minutes too long, trust me! It may look less baked in the middle, but that’s okay, in fact, that just means it will be super moist and yumm-a-licious!

 

Click here to download this recipe.

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