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 eggs
- 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.
Chocolate Frosting
- 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 or food processor and blend at medium speed until it is smooth. Add the remaining ingredients and blend until you reach your desired consistency.
Once your muffins have cooled, top them with the chocolate frosting and enjoy! Divine!
For a simpler chocolate icing that is just as delicious head over here or to my personal favourite which is here.
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Recipe
Chocolate on Chocolate Muffins
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