‘I said to the almond tree, speak to me of God, and the almond tree blossomed’
I love this recipe as it is naturally gluten free with lots of healthy ingredients and an antioxidant bonus from the raw cacao. It is gooey and chocolatey, without having dairy or chocolate. Great for a sophisticated adult dessert or a children’s lunchbox (my juxtaposed life).
Both almonds and coconut are nourishing to the tissues according to Ayurveda, like an internal moisturiser.
Taste testers, Mr. B and Baby B both liked them, with Mr. B wanting some vanilla ice cream over the top.
Ingredients
- 1.5 cups almond flour
- ¼ cup raw cacao
- ¼ cup desiccated coconut
- 1 tsp. baking powder
- 2 eggs
- 2 tsp. vanilla extract
- ¼ cup coconut oil
- ¼ cup almond milk
- 4 tbsp. maple syrup
Method
- Grease a muffin tin with coconut oil and pre-heat the oven to 325F
- Mix the dry ingredients and wet ingredients separately. Combine the two and mix till well combined and there are no lumps in the mixture
- Spoon the mixture into the muffin tin (I used an average 12 muffin, muffin tin)
- Bake for 12-15 minutes or until the tops spring back when touched
- Eat hot or cool before storing
