Anti-Inflammatory PBJ Chocolate Cake
This is honestly a magic combination, not only because it tastes soooo good but also because its sooo good for you too! When you cook apples for 8-10 minutes they release a compound called pectin which is anti-inflammatory and also healing for the gut! One of my favourites gut loving foods! And studies have found that dark chocolate (85%) has good mood benefits and consuming some daily even showed beneficial shifts in the gut microbiome. SO the base of this dessert is a winning combination. To this add the deliciousness and healthy fats from peanut butter and fibre and polyphenol rich raspberries you have a delicious cake plus one that is nourishing too.
I’ve also created 2 other versions of this cake which are on my instagram feed. The chocolate orange one and a plain chocolate and tahini 3 ingredient cake which went viral.
This I think is my favourite version so far, it’s s easy to make and I cannot wait for you to try it xxx
Ingredients:
300g of apples chopped into small cubes with their skin left on
200g of 85% dark chocolate
4 tablespoons Peanut butter. I used a dark roasted peanut butter
Punnet of raspberries
Chop the apples finely and add then to a pan with 1/2 cup of water. Cover and let it simmer on low for 12-15 minutes util the apples are soft and squash when you press them. They should be little apple puree (with the skin on) and the skin should be transparent. That’s also a trick for knowing when the pectin has been released and that the apples now contain even more gut healing and anti-inflammatory goodness.
The water should have also all pretty much gone. To this add your chopped chocolate., mix it up until all melted and then transfer this mixture to a blend for about a minute until you get a smooth and velvety chocolate mixture.
I used a small cake pan and lined it with parchment paper and then poured in 1/3 of my mixture into this. Then added 2 tablespoon of peanut butter, followed by another 1/3 of my chocolate mixture, 2 drizzled tablespoons of peanut butter and then the remaining chocolate mixture followed by 1 tablespoon of peanut butter onto f the cake. I then put this in the fridge for a couple of hours to let.
When ready I just topped with loads of raspberries and removed it from the container..
You coudl alos make this in little ramekins and serve individually. I made some of these too and so good as well. This combo is magic and its delish …. Let me know if you give it a go xxxx
