cocoa cream muffins

Name: Cocoa Cream Muffins
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) almond flour; 1 cup(s) coconut flour; 3 - eggs; 1/2 cup(s) unsweetened applesauce; 1/4 cup(s) coconut oil; 1/4 cup(s) honey; 1 - avocado; 3 tablespoon(s) cocoa powder; 1 tablespoon(s) baking powder; 1/4 teaspoon(s) black pepper; 1 teaspoon(s) sea salt; ## FILLING:; 2 cup(s) water; 1 cup(s) cashews; 3 tablespoon(s) honey; 2 tablespoon(s) cocoa powder; 2-4 tablespoon(s) coconut milk

12 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on Jun 7, 2015

Easy!

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method Bake

yield 12 serving(s)

Ingredients

1 cup almond flour
1 cup coconut flour
3 - eggs
1/2 cup unsweetened applesauce
1/4 cup coconut oil
1/4 cup honey
1 - avocado
3 tablespoons cocoa powder
1 tablespoon baking powder
1/4 teaspoon black pepper
1 teaspoon sea salt
FILLING:
2 cups water
1 cup cashews
3 tablespoons honey
2 tablespoons cocoa powder
2-4 tablespoons coconut milk

How To Make cocoa cream muffins

Step 1

Soak cashews overnight in 2 cups water. Drain and rinse; set aside. Preheat oven 350. Line muffin tin with paper liners.

Step 2

Put avocado in food processor, with eggs, coconut oil, applesauce and honey; process until smooth.
Step 3

Pour mixture into medium bowl. Sift in almond flour, cocoa powder, baking powder, salt and pepper. Beat until combined.
Step 4

Pour batter into muffin tins. Bake 20-25 minutes, or until firm but springy in center.
Step 5

For filling: add soaked cashews, honey and cocoa powder to processor; process until smooth and creamy. Add coconut milk, if necessary.
Step 6

Remove muffins from oven and let cool.
Step 7

Scoop out center of muffin with knife or teaspoon; fill with filling. Serve warm or at room temperature.
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