Chocolate muffins

Ingredients for 1 servings:

• 80 g cocoa butter
• 80 g margarine, vegan
• 10 pitted dates
• 180 g xylitol (sugar substitute) or coconut blossom sugar
• 1 apple
• some apple juice
• 80 g ground almonds
• 40 g almond flour, alternatively millet, amaranth or rice flour
• 130 g buckwheat flour
• ¾ pack of cream of tartar baking powder
• 1 tsp baking soda
• 80 g cocoa powder
• 150 ml coconut milk or apple spritzer
• 80 g cocoa butter
• 3 tbsp almond butter, white
• 3 tbsp cocoa powder
• 6 pitted dates

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

gluten-, egg-, sugar- and lactose-free

Melt the cocoa butter in a saucepan over low heat and add it to the butter in a mixing bowl. Beat vigorously with a mixer for 5-10 minutes together with the sugar. Cut the apple into small pieces and puree with a little apple spritzer. Chop the dates, gradually add them to the applesauce and puree. Add to the mixing bowl and stir in. In a separate bowl, mix the almonds, almond flour or substitute flour, buckwheat flour, baking soda, baking powder and cocoa powder and add to the mixing bowl a spoonful at a time and stir to combine. Finally, stir apple spritzer or coconut milk into the batter until it has the consistency that you can easily serve heaped tablespoons. Divide between the muffin cases in the photo. The batter was divided between 23 cases, so if you want taller muffins, you can put more batter in each case. Now bake at 190°C (convection oven) on the middle rack for about 15 minutes, then do the toothpick test. For a chocolate flavor, melt the remaining cocoa butter on top at low heat. Remove from the heat and transfer to a mixing bowl. Add the dates and blend everything. Then add the almond butter and cocoa powder and continue blending. If you’re making tall muffins and want to dip them, you’ll need to let the glaze and the muffins cool. Stir the liquid chocolate glaze repeatedly until it becomes creamy before it sticks to the muffins when dipping. If you still have room in the pan, you can simply add the liquid glaze by the spoonful and then let it cool. Unfortunately, the ingredients for the muffins cost a bit more than you’d pay for regular sugar, butter, and flour, but to me, the muffins taste wonderfully chocolatey and not at all like a healthy “cake substitute.”