Chocolate and Cinnamon Sandwiches

 

Ingredients
(makes 10)
Cake:
50g Dark Chocolate (Freeist)
50g Milk Chocolate (Freeist)
75g Sukrin Gold
50g Unsalted Butter
1 Egg
125ml Almond Milk
1tbsp Coconut Oil
1tsp Ginger
1tsp Cinnamon
2 tbsp Cacao Nibs

Filling:
1 small pot Greek
Yoghurt
1tsp Cinnamon

How to cook

Boil some water in a pan, then let simmer on a low hear. Break up all the chocolate into a bowl and melt over the pan until smooth. Add the butter & coconut oil to the melted mixture and comibine. Remove from heat, whisk in the sugar and almond milk, and finally the egg, until well combined.

Stir in the ginger, cinnamon and cacao nibs, spoon into a mini square cake tin, or muffin tin if you prefer, that you have lined gently with butter. Cook for 25 mins or until springy and a skewer comes out clean. Leave to cool, then slice into two. Combine the yoghurt and cinnamon and fill the sponges equally. Serve to your grateful guests!

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