Chocolate Pecan Muffins with Chocolate Cashew Cream
Ingredients
- 1 cup of self raising wholewheat flour
- 1/2 cup of maple syrup
- 1/2 cup of coconut oil
- 2 eggs or flax eggs ( 2 tbs of ground flax soaked in 6 tbs of water for 10 minutes)
- 1/2 cup of raw cacao powder
- 1 tbs of vanilla extract
- 1/2 cup of chopped pecan nuts
- Creamy chocolate cashew butter frosting
- 1 cup of soaked cashew nuts ( 3-4 hours should be enough )
- 3 tbs of melted coconut oil
- 4 tbs of maple syrup
- 1 1/2 tbs of vanilla bean paste
- 1 tbs of raw cacao powder
- 5-6 tbs of water or nut milk to use during blending
Preparation
Preheat oven to 160c and grease the muffin tins
Prepare your flax eggs and allow to sit for 10 mins
Place coconut oil in a bowl and gently warm it until melted
Stir in the whisked eggs or flax eggs, maple syrup, vanilla, baking powder, cacao powder and whisk ingredients together
Then add the flour and pecan nuts
Make sure you have a good batter ( add a tbs of almond milk if too dry) and scoop mixture into muffin tins
Don't fill them too high because they will rise
Bake for 25-30 mins
Allow to cool while you prepare frosting
Add all ingredients into a high powered blender and pulse adding a little of the water/my ok at a time to help with the smoothness while blending
Once blended into a cream like texture transfer into a cup and place in the freezer to harden up for an hour or so
Once thick spread on top of the cooled muffins and sprinkled with chopped hazelnuts and a pecan nut
Enjoy