- 2 cups/200g ground almonds
- 4 eggs
- 150g dark chocolate (70% min cocoa)
- 1 cup maple syrup
- 1/3 cup coconut oil
- 1 teaspoon of bicarbonate of soda
- 1 pinch of sea or Himalayan salt
- 1 teaspoon green cardamom powder
- 1 teaspoon of vanilla extract
- Cocoa nibs to decorate ( optional)
Preheat your oven to 175C. Prepare a muffin tin with the paper liner.
Mix eggs and ground almonds in a bowl. Meanwhile, melt the coconut oil and dark chocolate in a pot. Once the chocolate has limited, remove from the heat and set aside to cool down.
Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and cardamom powder to the egg mix.
Add the melted chocolate and coconut oil slowly, to avoid cooking the eggs. Do not overman this, we want the muffins to be nice and dense.
Pour the mix into a muffin tin lined with muffin paper cases (using either 2 tablespoons or an ice cream scooper), decorate with the cocoa nibs, and bake for 20 to 25 minutes.
*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.
*If you prefer to substitute the egg for a vegan option use the ratio of 1 tablespoon ground flax seeds to 3 tablespoons water to replace 1 egg.