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This vegan, gluten free, naturally sweetened muffin with our Organic Chocolate with Chilli-pepper topping is another one of @marinakristensensah's beautiful, delicious and oh-so unique creations. Marina has also created a similar Strawberry version. Would you like to see her try other flavours?
Some ideas she has suggested are Apple-Cinnamon, Poppy-Vanilla, Blueberry or something keto-friendly?
INGREDIENTS
- 1 x Organic Chocolate Bar with Chilli Pepper
- 130g fresh Cherries
- 100g cornflour
- 30g rice protein
- 35g almond flour/ protein - (do not use almond meal)
- 15-25g coconut blossom sugar
- 15g corn starch
- 3/4 tsp baking soda
- 1/4 tsp vanilla bean powder*
- 1/8 - 1/4 tsp chilli powder
- 15g cacao butter/ coconut oil
METHOD
Line 6 - 7 muffin molds and preheat the oven to 175°C/ 345°F.
Cut cherries in half, remove the pit.
Place the dry ingredients in a bowl, giving a good stir.
Melt cacao butter with 180ml warm (not hot!) water in a separate bowl. Pour into the dry ingredients and mix until well combined.
Carefully stir in the cherries.
Divide into muffin molds and bake for 14 - 18 minutes.
After baking, take the muffins out of the pan and let them cool on a rack.
Pour your Pacari melted 🍫Organic Chocolate Bar with Chilli Pepper over them. Enjoy!