Chocolate Muffins
Ingredients:
1/3 cup arrowroot flour
1/3 cup grounded hazelnuts (roasted)
1/3 cup pureprotein powder (cacao)
4 eggs
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp apple cider vinegar
3 tbsp applesauce (unsweetened)
1 tbsp maple syrup (optional)
Method: Roast hazelnuts in oven at 350F/180C for about 5-10 minutes. Once cooled down place the hazelnuts in a food processor and process into a fine meal.
Preheat the oven to 350 F and line a muffin pan with paper muffin cups.
In a bowl mix all the ingredients (at room temperature) with a hand mixer or use kitchen aid if available until fully combined.
Fill 3/4 of the muffins cups with batter and bake for about 20-25 minutes.
Vegan Vanilla cashew frosting
Ingredients:
1 cup raw cashews
1/2 can full fat coconut milk
2 tbsp purefood protein powder (vanilla)
2 tsp vanilla extract
Method: Soak cashews for at least 4 hours or overnight. Drain and wash with filtered water.
Place the cashews with the rest of the ingredients in a high speed blender and blend until it reaches a smooth consistency. Add coconut milk if too thick. Decorate muffins with preferred piping and enjoy fresh. Store in fridge for up to 2 days.
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