Chocolate Heart Cakes | Donna Hay

Name: Chocolate Heart Cakes | Donna Hay
Ingredients: ¾ cup (180ml/6 fl oz) light-flavoured extra virgin olive oil; ½ cup (125ml/4¼ fl oz) milk or nut milk; ½ cup (125ml/4¼ fl oz) pure maple syrup; 6 eggs; ½ cup (110g/4 oz) raw caster (superfine) sugar; 2 teaspoons vanilla extract; 3 teaspoons baking powder; ¾ cup (75g/2½ oz) cocoa powder, sifted; 3½ cups (420g/14¾ oz) almond meal (ground almonds); edible dried rose petals, to serve (optional); ¾ cup (180g/6¼ oz) smooth cashew butter; ⅓ cup (35g/1¼ oz) cocoa powder, sifted; 2-3 tablespoons milk or nut milk

www.donnahay.com.au

So simple and so cute, this is a must-make recipe for your special someone this valentines day.

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Ingredients

¾ cup (180ml/6 fl oz) light-flavoured extra virgin olive oil
½ cup (125ml/4¼ fl oz) milk or nut milk
½ cup (125ml/4¼ fl oz) pure maple syrup
6 eggs
½ cup (110g/4 oz) raw caster (superfine) sugar
2 teaspoons vanilla extract
3 teaspoons baking powder
¾ cup (75g/2½ oz) cocoa powder, sifted
3½ cups (420g/14¾ oz) almond meal (ground almonds)
edible dried rose petals, to serve (optional)
¾ cup (180g/6¼ oz) smooth cashew butter
⅓ cup (35g/1¼ oz) cocoa powder, sifted
2-3 tablespoons milk or nut milk

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