For this recipe, 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, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).
- 5 eggs
- 200 g or 2 cups of ground almonds
- 4 tablespoons of cocoa powder
- 2 tablespoons of plant-based chocolate protein powder
- 1 cup or 240ml of coconut/almond milk
- 100g of chopped roasted hazelnuts
- 50g of blanched whole hazelnuts
- 2 tablespoons of cashew or hazelnut butter
- 2 teaspoons of instant coffee (regular or decaf)
- 3 tablespoons of melted coconut oil
- 1 tablespoon of arrowroot powder
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon of vanilla extract
- 1/2 teaspoon (or to taste) of pure stevia powder
- 1 pinch of salt
- Preheat your oven to 175C / 350F.
- Beat the eggs and add the ground almonds, arrowroot powder, bicarbonate of soda, salt, and vanilla extract. Mix well. Mix the coconut milk with the cocoa powder, protein powder, instant coffee, and stevia to form a paste. Add the chocolate paste, the nut butter, and melted coconut oil to the mixture. Combine well. Fold in about 2/3 of the hazelnuts, saving about 1/3 for decorating. Fill in your muffin cases up to 2/3 and decorate with the whole hazelnuts.
- Bake for 15 to 18 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
- Let the muffins cool down before enjoying them!