Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place chocolate and almonds in a food processor. grind until the consistency of course sand. pulse in eggs, grapeseed oil and agave. then pulse in vanilla and salt. spoon batter into cupcake tins lined with unbleached baking cups. bake at 350° for 12-15 minutes. cool and frost with vegan chocolate icing. serve.

Target recipe: base-line and butter a 2 cm round tin. dust with a little of the almond meal. pre-heat oven to 180°c. melt chocolate, butter and sugar together in a double-boiler. remove and allow to cool. mix in egg yolks one by one. add almond meal. whip egg whites until stiff peaks form. fold very gently into mixture. pour into prepared tin and bake for 50 minutes.