Chocolate & Coconut Muffins
Ingredients
- 70g original pili nuts
- vegan chocolate bar (100g)
- 6ts xylitol
- 100g extra virgin coconut oil
- 1 can coconut whipping cream (kept in the fridge overnight)
- 1/2 ts sea salt
Preparation
Melt the chocolate bar over steam with coconut oil
Beat the flax eggs until frothy and add xylitol and sea salt
Slowly fold the flax eggs into the chocolate
Transfer mixture into muffin tray and add pili nuts
Bake at 160°c for 30 minutes
Take out and let cool
Whip the cream until smooth and creamy and spread on top of each muffin
Enjoy!