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Updated: May 9, 2019

100g toasted oat gluten free flour

80g sprouted whole wheat flour

60g coconut flour

1 tbsp flaxseed meal

3 tbsp cacao powder

1 tsp baking soda

1/2 tsp vanilla bean powder

1 cup unsweetened almond milk

60g amber maple

1/4 tsp Himalayan salt

60g softs dates

150g grated zucchini

40g fine shredded coconut

100g sweet potatoes, cooked

60g banana

50g melted unsalted grass fed butter

30g melted unsalted grass fed ghee


1. Pre heat oven to 375ºF.

2. I the bowl of a Kitcheaid, put toasted oats, sprouted whole wheat flour, coconut flour, flaxseed meal, cacao powder, baking soda and vanilla, and blend.

3. Put in a blender, first almond milk, maple, salt, dates and zucchini, mix well. Next, incorporate coconut, sweet potatoes, banana, and fats.

4. Pour it over de dry ingredients. Mix well with the Kitchenaid.

4. Grease 2 8-inch mold with some coconut oil, split the batter in half and pour in each mold, cook for 25 to 30 minutes. (Chek the center with a toothpick after 25 min).


1/3 unsweetened almond milk

1/4 tsp Himalayan salt

1/4 tsp vanilla bean powder

2 Tbsp cocoa powder

40g unsweetened peanut butter, melted

40g dark chocolate bar, melted, (HU brand)

40g manuka honey

100g sweet potatoes, cooked

120g avocado

16g coconut oil


1. Mix all ingredients in a food processor or hight-speed blender until you have a thick, fluffy and creamy frosting.

Please note that all ingredients are ORGANIC and Non-GMO.


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