Ingredients

• 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

Directions

1. Preheat your oven to 175 degrees (fan oven)

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

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

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

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.

6. Enjoy and do give me feedback on this recipe!

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.

Storage Tips

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.