How to Make Cocoa Cream Muffins
1Soak cashews overnight in 2 cups water. Drain and rinse; set aside. Preheat oven 350. Line muffin tin with paper liners.
2Put avocado in food processor, with eggs, coconut oil, applesauce and honey; process until smooth.
3Pour mixture into medium bowl. Sift in almond flour, cocoa powder, baking powder, salt and pepper. Beat until combined.
4Pour batter into muffin tins. Bake 20-25 minutes, or until firm but springy in center.
5For filling: add soaked cashews, honey and cocoa powder to processor; process until smooth and creamy. Add coconut milk, if necessary.
6Remove muffins from oven and let cool.
7Scoop out center of muffin with knife or teaspoon; fill with filling. Serve warm or at room temperature.
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About Cocoa Cream Muffins