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Healthy Black Forest Chocolate Muffin Recipe
Thursday, 24th December, 2015
Healthy Black Forest Chocolate Muffins (*)
Christmas time is all about spending time with family and indulging in your favourite treats but what if you could make them guilt free and just as tasty? Indigo Herbs set me the challenge to create a festive recipe inspired by a handful of their gluten free, dairy free and organic ingredients. Of course its Christmas time so i couldn’t not include a chocolate treat, although it is a healthy option being 85% cocoa! This incredibly tasty chocolate-cherry-chunk muffin (say that after a couple Bailey’s) and tahini chocolate frosting works perfectly as a guilt free treat before, during or after the festive period.
So here it is, my personal Black Forest Chocolate Muffin Recipe:
Black Forest Muffin
1 heap tbsp Almond Butter
1 heap tbsp Coconut Oil
1/4 cup Coconut Sugar
1 tbsp Vanilla Extract
1 Egg
½ cup Soy Milk
¼ cup Coconut Flour
1 heap tbsp Baking Powder
1/3 cup Cocoa Powder
¼ cup Dark Chocolate Chunks
1/4 cup Glacier Cherries
1. Preaheat the oven to 180c
2. Mix the almond butter, coconut oil, vanilla extract and coconut sugar in a bowl
3. Add 1 egg and fold the mixture whilst adding the soy milk
4. Stir in the cocoa powder, baking powder and coconut flour until mixture is thick and even
5. Chop both the glacier cherries and dark chocolate into small chunks and fold into the mixture
6. The consistency should be similar to a thick mouse if it isn’t add a little more coconut flour and an extra pinch of baking powder.
7. Generously spoon the mixture into each cupcake case and place in the oven for 20 minutes (be generous as the mixture won’t rise too much due to the density of the ingredients)
8. Once the cupcakes are baked, check them are ready by poking them with a tooth pick that should come away clean
9. Once cooled, set aside to make the frosting/ topping
Tahini Black Forest Chocolate Frosting
½ cup Sesame Tahini
1/3 cup Cocoa Powder
1 tbsp Vanilla Extract
¼ cup Soy Milk
1. Add all the ingredients into a bowl and stir rapidly to beat away lumps before folding gently
2. The consistency should be smooth and thick. If the ingredients fall easily off a spoon add a touch of coconut flour to thicken the mixture. If you have a little more of a sweet tooth add a splash more of vanilla extract.
3. Store in the fridge for 10 minutes before adding the topping to muffins and smoothing over with a spoon
4. To decorate the muffins add more chopped chunks of chocolate and finish with a glacier cherry
5. Store in the fridge and for best results serve chilled however they are just as delicious at room temperature.
Beki Xo
