Preheat oven to 350F. Lightly grease 5 mini mason jars with a piece of parchment paper and a little frozen olive oil.

Pulse then blend 1 cup of water with cocoa powder, Sayer dates, grated zucchini, vanilla extract, pear sauce, chia seeds, Danielle's Vegan Butter (or frozen olive oil or vegan buttery spread), frozen olive oil, coarse sea salt, cinnamon, and vinegar in a food processor until smooth, stopping to scrape down the sides and blend again.

Add millet and amaranth flour and blend until smooth.

Add additional 1/2+ cup water and blend thoroughly.

Taste and adjust sweetness (dates), chocolate flavor (cocoa), or thickness (water) as needed. The batter should be the texture of thick chocolate pudding.

Carefully spoon cake batter into mini-mason jars, filling each jar 3/4 full. Wipe the edges clean if you get batter on the rims of the jars to avoid burning.

Place mason jars in a DIY bain marie and bake 25 minutes in 350F oven until the top forms a dark crust but the middle is loosely set.

They should look risen but not quite baked like a cake. DO NOT OVERBAKE!

Serve immediately with a scoop of homemade ice cream (raspberry-port ice cream) and a tiny raspberry shake.