• 2 cups or 200g ground almonds
• 4 organic eggs
• 1/2 cup or 150g dark chocolate (70% min cocoa)
• 1 cup or 150g of maple syrup
• 1/3 cup or 70g coconut oil
• 1 tsp of bicarbonate of soda
• 1 tbsp of arrowroot powder
• 1 pinch of salt
• 1 tsp of vanilla extract
• Cocoa nibs to decorate

• Step 1:

  Preheat your oven to 175 degrees (fan oven)

• Step 2:

  Mix eggs and ground almonds while melting coconut oil + chocolate in a pan.

• Step 3:

  Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and arrowroot powder to the egg mix.

• Step 4:

  Add the cooled down melted chocolate and coconut oil slowly, to avoid cooking the eggs.

• Step 5:

  Pour the mix into a muffin tin lined with muffin paper cases (using either 2 tablespoons or an ice cream scooper), decorate with the cocoa nibs, and bake for 20 to 25 minutes at 175C.

• Step 6:

  Enjoy and do give me feedback on this recipe!

• Step 7:

  *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Pairs well with Moroccan Spiced Coffee or a cup of your favorite herbal tea.

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.