Double Chocolate Muffins

Makes 9-10 Muffins

Dry ingredients:

100g cashew meal (just blend the cashews until they reach a flour like consistency)

120g buckwheat or brown rice flour

2 tsp baking powder

1/4 tsp vanilla powder

2 heaped tsp raw cacao powder


Wet ingredients:

180g coconut milk

1 ripe banana (the riper, the sweeter)

4 tbsp coconut oil

9 tbsp aquafaba (the water of canned chickpeas)

150g soft dates (medjool dates are ideal but the regular ones work just fine)


9-10 pieces of chocolate 


Preheat the oven to 180°C


Start preparing the dough by grinding the cashews into a flour like consistency. A high speed blender would be ideal for this. If you do not own one you can also substitute the cashew meal with almond meal. 

Add the cashew meal into a mixing bowl alongside with all the other dry ingredients. Stir well until everything is mixed together. 


Next place the wet ingredients in a blender and blend until smooth. Fold the mixture under the dry ingredients until it reaches a smooth batter. Grease a muffin tin with coconut oil and separate the dough between 9-10 molds. And don't forget to press one piece of chocolate into each muffin before you put them into the oven. 


Bake the muffins in the oven for about 20 minutes or until golden brown before you take them out of the oven and allow them to cool for approximately 10-15 minutes.

For the frosting:

90g coconut milk

60g cashews

40g maple syrup

1 tbsp raw cacao powder


Place all the ingredients into a blender and blend on high until smooth. Chill the mixture in the fridge for about 30 minutes to allow it to thicken. 


Pour the frosting over the muffins and serve them alongside with a cup of some hot chai tea or coffee. 

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