Chocolate And Pear Fondant Cakes

• 1 cup greek yogurt 8 ? oz, or coconut cream for for dairy-free option
• 7/8 cup whey protein powder 100%, or protein powder of choice - use plant-sourced protein such as pea protein for dairy-free option
• 9/16 cup cacao
• 3 7/8 tablespoons almond butter or preferred nut or seed butter
• 7/8 cup pear 5 ? oz peeled, and cubed, - softened for a couple of minutes in a covered dish in the microwave or saucepan
• 3 13/16 tablespoons sweetener 1? - 2? oz Natvia, or preferred, according to taste.
• 1 teaspoon coconut oil - easily done for about 30 secs in microwave.
• flaked almonds or Slivered, to garnish

1. Preheat oven to 230u0b0C/ 446u0b0F
2. Mix all ingredients together (I used a food processor on medium speed for about 20secs)
3. Pour mixture into individual silicone muffin pans or ceramic dishes if you are happy to serve as little individual puddings (not so great for take-away!)
4. Bake 10 - 15 minutes at 230 u0b0C/ 446u0b0F
5. Serve warm with melted chocolate/coconut oil mix poured over the top OR allow the chocolate mix to cool to room temperature and whisk until a spreadable consistency is achieved and ice the cakes as you would any cupcake. Add a dollop of Greek yogurt, coconut cream or even cream(!) to your icing when whisking for a softer smoother icing - nicer to bit into when cold!
6. Garnish with almonds if desired.

greek yogurt, option, cacao, almond butter, pear, coconut oil

Taken from www.yummly.com/recipe/Chocolate-and-Pear-Fondant-Cakes-1053606 (may not work)