Chocolate Lentil Cakes - alive magazine

Ingredients

• 1/2 cup (125 mL) dried red lentils
• Pinch of salt
• 1/3 cup (80 mL) unsalted butter or coconut oil
• 3 oz (85 g) chopped dark chocolate
• 1/3 cup (80 mL) natural (non-Dutch processed) cocoa powder
• 1 tsp (5 mL) instant espresso powder (optional)
• 2 cups (500 mL) whole wheat pastry flour
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 2 large organic eggs, at room temperature
• 3/4 cup (180 mL) milk, at room temperature
• 1/4 cup (60 mL) coconut, turbinado, or demerara sugar
• 1/4 cup (60 mL) maple syrup
• 2 tsp (10 mL) vanilla extract
• 1 cup (250 mL) pure pumpkin purÈe
• 1/3 cup (80 mL) 2% evaporated milk
• 2 Tbsp (30 mL) maple syrup
• 1/2 tsp (2 mL) cinnamon