6 oz. semisweet (non dairy) baking chocolate, or chocolate chips
2 TB earth balance
1 (12 oz) pkg frozen raspberries, thawed
1/2 cup earth balance, softened
3/4 cup evaporated can juice crystals or organic sugar
1/4 cup almond milk
4 TB flax egg
1 very ripe banana, mashed
1 tsp vanilla extract
1 cup white wheat flour
1/4 tsp sea salt
1 TB organic sugar
Preheat oven to 350. Grease 10 muffin cups.
Melt chocolate and 2 TB earth balance in a small heatproof bowl set over a saucepan of simmering water, stirring constantly until smooth. Remove the bowl from the pan; set aside to cool. Drain the raspberries, reserving the juice; set aside.
Beat 1/2 cup earth balance and 3/4 cup organic sugar in a large bowl with an electric mixer at high speed until well blended. Add the flax egg, almond milk, banana, and vanilla; mix well. Stir in the four and sea salt by hand. Gently fold in 3/4 cup of the drained raspberries. Spoon 1 heaping tsp of the batter into each muffin cup. Top with 1 tsp of the melted chocolate and another heaping tsp of the batter.
Bake for 20 minutes or until lightly browned around the edges. Cool in the muffin cups for 10 minutes. Run a small knife between the cakes and the sides of the cups. Remove from the cups to wire racks; cool slightly.
Process the remaining raspberries in a blender until pureed. Pour through a fine strainer set over a bowl to remove the seeds, pressing the puree through the strainer. Discard the seeds in the strainer. Add the reserved raspberry juice and 1 TB organic sugar to the puree; stir to dissolve the sugar.
Place each warm cake on an individual plate. Pour the raspberry sauce around the cakes.
*Strawberries can be substitued for raspberries
Adapted from a recipe from "Delicious Salad Meals" by Dot Vartan