Chocolate Fudge Muffins with Chocolate frosting
Makes: approx 10 medium muffins
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VEGAN | GRAIN FREE | GLUTEN FREE
Ingredients:
Muffins:
1 1/2 cup LLWF Self Raising Flour
1 cup coconut sugar
¼ cup cacao powder
1 tbs mesquite – optional
½ cup nut milk
½ cup coconut oil
1/3 cup pitted dates
8 tbs aquafaba (or 2 eggs if not vegan)
2 tsp vanilla
Frosting:
1 cup ground coconut sugar
1 tbs tapioca
1 ½ tbs cacao powder
1 tbs coconut yoghurt
1 tbs coconut oil
1 tbs nut milk if needed.
Preparation:
Muffins:
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Preheat oven to 170 degrees Celcius and grease a muffins pan.
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Add SRF, sugar, cacao and mesquite, if using ,to a large mixing bowl and stir to combine.
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Add the milk, oil, dates, aquafaba and vanilla to a blender and blend until smooth.
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Add milk mixture to the flour mix and stir until fully incorporated and thick.
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Spoon into muffin pans then bake on the centre rack for approx. 20 minutes.
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Remove from oven and allow to cool slightly before releasing them from the pan and allowing to cool on a wire rack.
Frosting:
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Sift all ingredients into a large mixing bowl then stir to combine the wet ingredients into the dry.
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Use a hand held cake mixer to whip up the frosting until smooth and creamy if you have one. If not whip the mix into a frenzy by hand :-)
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Wait until the cakes have cooled then spread with the frosting and decorate with dried coconut if you want.