- Serves 8
- Prep in 5 minutes
- Cook in 12 minutes
Chocolate has the wonderful ability to enhance our mood but the specific combination in these marvellous morsels takes this even further!
By using whey protein as the base & unroasted cacao chocolate we literally layer in the brain boosting benefits, so enjoy every bite & be comforted in knowing you’re doing your mind every bit as good as your body!
- High Protein
- Low Sugar
- Freezer Friendly
- Mood Booster
60g + 40g unroasted/raw cacao chocolate – I use Ombar or Seed&Bean
200ml milk of choice
2 tablespoons ground almonds
2 tablespoons raw maple syrup
2 teaspoons melted butter, ghee or coconut oil
2 organic eggs
1 1/2 teaspoons baking powder
Pinch of salt
Nut butter to decorate
Preheat your oven to 175C, arrange silicone muffin cups on a baking tray.
Add the milk, 60g of chocolate, maple & butter/ghee/coconut oil to a small pan, bring the very gentlest of simmers & just allow everything to melt together.
Chop the remaining 40g of chocolate into chunks & leave to 1 side.
Mix your dry ingredients in a large bowl then add in your wet & whisk to combine (it’ll be quite thin at this stage). Leave to cool for 5 minutes then beat in the eggs (at which point it’ll thicken up).
Fold through the chocolate chunks & spoon into your muffin cups. Bake for 12 minutes until risen & firm to the touch.
Leave to cool in the cases for 5 minutes then turn out onto a wire rack. They may sink a little but this is just because they’re wonderfully fudge like in texture & that’s what they do!
Keep cool & eat within 4 days or freeze for up to 3 months.