Zucchini Mini Molten Cakes!

• 1/3 cup + 2.5 tbsp cocoa powder
• 1 1/4 cup pitted Sayer dates
• 1 cup finely grated zucchini
• 2.5 tbsp amaranth flour
• 2.5 tbsp millet flour
• 2 tsp vanilla extract
• 6 tbsp pear sauce (unsweetened)
• 1 tbsp chia seeds
• 2.5 tbsp Danielle's Vegan Butter (recipe coming soon!) OR frozen olive oil OR vegan buttery spread
• 1 tbsp frozen olive oil
• 1 cup + a little over 1/2 cup water
• 2 dashes coarse sea salt
• 1 tsp cinnamon
• 1 tsp vinegar (apple cider or rice vinegar)
• 1 tbsp baking soda
• 1.5 tsp baking powder

1. Preheat oven to 350F. Lightly grease 5 mini mason jars (tiny jars) with a piece of parchment paper and a little frozen olive oil.
2. Pulse then blend first 1 cup of water with all ingredients except millet and amaranth in a food processor until smooth, stopping to scrape down the sides and blend again. Add millet and amaranth flour and blend until smooth. Add additional 1/2+ cup water and blend thoroughly. Taste! Add extra tsp cocoa if not chocolatey enough. Add extra water if too thick. Add extra dates if too bitter. The batter should be the texture of thick chocolate pudding.
3. Carefully spoon cake batter into mini-mason jars and fill each jar 3/4 full. Wipe the edges clean if you get batter on the rims of the jars to avoiding burning. Place mason jars in a DIY bain marie and bake 25 minutes in 350F oven until the top forms a dark crust but the middle is loosely set. They should look risen but not quite baked like a cake. DO NOT OVERBAKE! Serve immediately with a scoop of homemade ice cream (raspberry-port ice cream recipe available here: http://bit.ly/10OMQTk ) and a tiny raspberry shake (recipe available here: http://bit.ly/10OMQTk ).

dates, zucchini, flour, millet flour, vanilla, pear sauce, chia seeds, butter, olive oil, salt, cinnamon, vinegar, baking soda, baking powder

Taken from food52.com/recipes/22228-zucchini-mini-molten-cakes (may not work)