Chocolate Coconut Mini Tortes

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Chocolate Coconut Mini Tortes
Prep Time
10 mins
Cook Time
25 mins
Yield
24 tortes
Recipe by: The Meal Makeover Moms

Using canola oil and whole wheat flour, special treats can be good for you!

Ingredients

  • 8 ounces semisweet Chocolate Chips (about 1 1/4 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 Eggland's Best eggs, lightly beaten
  • Confectioners' Sugar (optional)

Nutrition

Serving Size
1 Serving
Calories
150
Fat
9g (3g saturated, 0.5g omega-3)
Sodium
15mg
Carbohydrates
18g
Dietary Fiber
1g
Protein
2g
Preparation

Preheat the oven to 350°F. Coat 24 mini muffin cups with nonstick cooking spray or line with mini cupcake liners and set aside.

Stir the chocolate chips and canola oil in a medium saucepan over low heat until the chips melt, about 2 minutes. Remove from the heat.

Whisk together the sugar, flour, cocoa powder, and coconut in a large bowl until well combined. Whisk in the eggs until well blended. Add the melted chocolate mixture and stir to combine.

Spoon the batter evenly into the prepared muffin cups. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and cool for 5 minutes. Remove the tortes and cool. To add “snow” to the tops of each torte, sprinkle with confectioners’ sugar, if desired.

Filed Under: Dessert, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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