| Chocolaty Coconut Mini Tortes |
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These super fudgey, hard-to-resist nibbles get a healthy conversion with a few smart switches. For starters, we use whole wheat flour instead of white. Then we swap the usual stick or two of butter with a healthier fat: canola oil. By using omega-3 eggs, we also up the ante on nutrition. By Janice Newell Bissex and Liz Weiss |
INGREDIENTS:
8 oz. semisweet chocolate chips (about 11/4 cups)
1/2 cup canola oil
1 cup granulated sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shredded, unsweetened coconut
5 large omega-3 eggs, beaten
Confectioners’ sugar |
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METHOD:
1. Preheat oven to 350 degrees.
2. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
3. Stir the chocolate chips and canola oil in a medium saucepan over low heat until melted, about 2 minutes. Remove from heat.
4. Whisk the sugar, flour, cocoa powder and coconut in a large bowl until well combined. Whisk in the eggs until well blended.
5. Add the melted chocolate mixture and stir to combine. Spoon the batter evenly into the prepared muffin cups.
6. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer the pan to a wire rack and cool for 5 minutes. Remove the tortes and cool.
8. To add “snow” to the top of each torte, sprinkle with confectioners’ sugar.
Yields 2 dozen |
NUTRITION FACTS:
Per serving: calories 150, fat 9g, protein 2g, carbohydrates 18g, fiber 1g, sodium 15mg |
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