Strawberry Chocolate Muffins
Serves: 6 | Prep time: 15 minutes | Cooking time: 25 minutes | Cooking Skills: Simple
These can only be described as ridiculously delicious. They are gooey on the inside and so chocolaty, which i think is a perfect combination. Really easy to make but will show off your domestic goddess in you.
200g almond flour
1 tsp baking powder
½ tsp pink salt
2 organic eggs
125ml rice milk (or plant milk of your choice)
50g raw cacao powder
1 tbsp vanilla extract
200ml coconut blossom syrup (or syrup of your choice)
100g chopped dates
8 fresh strawberries
1. Pre-heat oven to 180 deg fan
2.Separate the egg yokes and white. Put the egg whites into a bowl and whisk till it becomes stiff peaks.
3.Weigh out the almond flour, baking powder, salt and cacao powder and mix together into a bowl.
4.In a separate bowl mix the egg yokes, rice milk, coconut blossom syrup and vanilla extract.
5.Mix together the dried mixture into the egg yoke mixture until combined. Fold in the egg whites with a silver spoon. Then add the chopped dates.
6.Pour the mixture evenly into 6 muffin tray cases.
7.Chop the green tops of the strawberries and put one strawberry into the center of each muffin making sure that the filling goes over the top of the strawberry so you can’t see it. (you might like to leave a little of the filling to put over the top at the end) Make sure that you fill the muffin cases right to the top.
8.Slice the last 2 strawberries and place them on the top of the mixture in the muffin cases to decorate.
9.Put into the oven for 25 minutes.
10.Take out the oven and leave to cool on a cooling rack.