Coconut and cacao muffins
|65 g||coconut flour|
|1200 g||desiccated coconut|
|2 ml||xanthan gum|
|30 g||cocoa powder|
|10 g||moringa powder|
|5 ml||Baking powder|
|5 ml||Bicarbonate of soda|
|130 g||butter — unsalted|
|5 ml||vanilla — essence|
|200 ml||water — boiled|
|250 g||cream cheese|
|5 ml||vanilla — essence|
|5 ml||lemon juice|
|1 c||mixed berries — fresh or frozen|
|2 Tbs||rice malt syrup|
|2 Tbs||chia seeds|
|coconut — toasted|
|cacao — nibs|
Preheat the oven to 180°C. Grease the muffin tin well.
Combine coconut flour, desiccated coconut, Xanthan gum, cocoa, cacao, salt, baking powder.
and bicarbonate of soda into a large bowl, set aside.
Cream butter and xylitol with an electric hand mixer, until light in colour and fluffy.
Add the eggs, one at a time, incorporating well before adding the next.
Add vanilla essence, mix well. Begin adding the dry mixture to the butter mixture, in 1/3’s. (The mixture will be very stiff.)
Once all the flour mixture is incorporated, add the boiling water in 1/3’s. The mixture should now be a smoother consistency.
Spoon the mixture into the greased muffin tin, and bake at 160°C for 20 minutes. Increase the heat to 180°C and bake for a further 10 minutes.
Test the muffins’ doneness with a cake tester/skewer (this should come out clean), remove from the tin and allow to cool complete on a wire cooling rack before icing.
For the icing:
To make the icing, simply combine all ingredients in a large bowl and mix with a hand mixer until lightly and fluffy. Store in the fridge until required.
For the jam:
Place all ingredients into a jug blender and blitz until smooth. If the mixture is very stiff, add water and blitz again. The jam should be thick and coat the back of a wooden spoon.
Pour jam mixture into a small pot and bring to the boil.
Reduce the heat and allow the mixture to simmer for 5 – 7 minutes, while stirring continuously. The mixture should become thick and coat the back of a wooden spoon. Remove from heat and allow to cool.
For the bon-bons:
Melt the chocolate, then place all ingredients into a bowl, mix well and roll into small, irregular sized balls. Place into an airtight container and store in the fridge, for later use.
Once the jam and muffins are completely cooled, ice the muffins and top with berry jam and toasted coconut, alternating this with raw chocolate bonbons.
Tip: Fill the muffin tins to the top rather than ¾ and smoothen the mixture with a clean metal spoon.
Recipe by Frances Beresford of The Institute of Culinary Arts.
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