1. Preheat 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 yolk 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 centre 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.