These muffins taste very naughty!!! Of course they are not; our Chocolate on Chocolate muffins are loaded with goodness, jam packed with nutritious ingredients and overflowing with deliciousness. Rich, decadent and truly divine. There is no time to write; I have muffins to eat and icing spoons top lick
Chocolate on Chocolate Muffins
250 grams (approximately 1 cup) roast pumpkin or pumpkin puree
16 medjool dates, deseeded
1/4 cup of boiling water
1/2 cup coconut flour, sifted
1 teaspoon baking powder
4 tablespoons cacao/cocoa/carob
1 teaspoon vanilla
pinch of salt
3 tablespoons coconut milk
Preheat your oven to 175 degrees Celcius or 350 degrees Fahrenheit.
Line 9 muffin holes with patty pans.
Place the dates into a bowl and pour over the boiling water, leave them to soak while you gather your ingredients.
Add the dates, water and pumpkin to your blender or food processor, pulse until smooth and the dates are very finely chopped. Add in the remaining ingredients and blend until well combined. Spoon the mixture into your patty pans. Bake for 30 minutes, or until an inserted skewer comes out cleanly.
10 medjool dates, deseeded and briefly soaked in boiling water to soften, then drained
1 avocado, peel and seed removed
1/2 teaspoon vanilla
2 tablespoon cacao/cocoa/carob
pinch of salt
1 – 2 tablespoon of coconut milk*
Place the avocado into your blender, give it a quick pulse, add the remaining and continue to pulse and scrape the mixture back onto the blades until your frosting is relatively smooth.
* use as needed to assist with blending and to achieve the desired consistency.
Once your muffins have cooled, top them with the chocolate frosting and enjoy! Divine!