240g Wholemeal flour
45g Cacao powder
95g maple syrup
70g Almond milk
35g Coconut oil
80g Greek Yoghurt
2 tbsp Apple Sauce
1/2 tsp Salt
1 tsp Vanilla extract
1 tsp Baking powder
2 X Chocolate squares
15 pitted Medjool dates
1 tsp Coconut oil
1 tsp Sweet Freedom fruit syrup
1/2 cup Almond milk
1 X sachet Chocolate Multitasker
Enough almond milk or water to cover the powder
Begin by pre-heating your oven to gas mark 5 and popping 8/12 muffin cups into a cupcake tin holder.
In a bowl mix the dry ingredients together (leave the chocolate until the end).
In a separate bowl blend together the wet ingredients until the mixture has combined fully.
Now you can add the wet to the dry ingredients and whizz them together until you have a fluffy batter.
Put the mixture to one side and in a pan heat your caramel ingredients together until they start to bubble. Pop this into a blender and blend until you have a sticky mixture. You may need to add more dates if the texture isn’t sauce like.
Going back to your muffin mixture – you can now pop this evenly (with a tbsp) into the muffin cups filling them half way.
With a teaspoon add the caramel sauce to each muffin cup (on top of the first mixture layer) and then add the rest of the muffin mixture of top of the sauce.
Cut your chocolate into little chunks and sprinkle them onto your muffins.
With that done you can now place the muffins into the middle of the oven for 12-15 minutes.
Once the timer is done, insert a tooth pick and if it comes out clean then your muffins are ready! Leave them to cool on the side. Once cool, mix together your frosting ingredients until a mousse texture forms and with this, top the muffins. I left some without so I had a combination of different muffins. Feel free to do as you please! And finish topping with raspberries and coconut shavings (optional).
Recipe by Hannah from Hannah and Fitness