Full credit for this recipe must go to The Shrinking Violet. I was so excited to come across it that I just had to make them straight away. I have always had a good success rate with her recipes but this one got the BIG TICK
Ingredients:
Muffin Batter
1 cup almond flour
1/2 cup cacao or cocoa
1/4 tsp baking soda
pinch of salt
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey
3 eggs
1 tsp vanilla extract
Caramel:
1 cup coconut sugar
2 tbsp butter
1/2 cup coconut cream
Pinch of sea salt
Method:
Preheat oven to 180° and line a muffin tray with 8 cases.
In a medium bowl combine all the dry ingredients. In a smaller bowl, beat your eggs. To this, add the melted coconut oil followed by the rest of the wet ingredients and whisk until combined. Then slowly whisk the dry ingredients into the wet until well mixed. Spoon the mixture evenly into the 8 muffin cases and put in the oven to bake for around 15mins until the tops have risen and they spring back to the touch.
While the muffins are cooking, put the coconut sugar into a small saucepan over a medium heat. Keep stirring with a rubber spatula as the sugar melts to a deep amber colour. Once the sugar is completely melted and a nice dark brown add the butter. Be very careful at this point as the butter will bubble and hiss! Keep stirring for around a minute, before slowly adding the coconut cream. Again be careful las the cream will be much colder than the caramel and you don’t want it to curdle and split. Whisk until combined and allow the cream to bubble and boil for a good 30secs before taking it off the heat and adding a good pinch of sea salt.
Once the muffins are out of the oven and cooled, take a small paring knife and cut out a small piece in the middle. I used a medicine syringe to fill the muffin with the caramel sauce. If you are lucky there will be some sauce leftover! (that’s for the chef)
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