Mini Flourless Chocolate Cakes

Oooey, gooey, chocolate deliciousness without the guilt.  

Ingredients:

• 4 oz unsweetened dark baking chocolate
• 1/2 cup coconut oil
• 6 egg whites (about 1 cup)
• 1/4 tsp salt
• 1/2 cup honey
• 1 tsp vanilla
• 1/4 cup cacao powder

**can use 4 oz semi-sweet dark baking chocolate, but if you do decrease the honey to 1/4 cup.

Directions:

1. Preheat oven to 375. Line a cupcake tin with parchment paper cups, or oil very very well
2. In a small sauce pan melt chocolate and coconut oil over medium heat
3. While chocolate is melting, whip egg whites with salt in a medium bowl until they become frothy. Add honey, vanilla and cacao powder and continue to whip until just combined
4. When chocolate and oil are melted gently fold the mixture into the egg white mixture until just combined
5. Evenly divide batter between muffin cups. Bake 15-20 minutes or until center of cakes set.
6. Let cool or eat warm
7. Store in an airtight container in fridge for up to 5 days.
8. We made 11 mini cakes from this recipe

Serving ideas: add a dollop of natural peanut or almond butter, cut up strawberries and a dash of whipped coconut cream or plain cream.  So good.