Gluten-free Chocolate muffin


An exquisite and luxurious treat THAT iS DISAPPEARingly GOOD. Ideal for those who wish to avoid refined sugar, gluten and lactose.


ca. 12 muffins

Muffins: Chocolate sauce: Cashew cream:
50 ml Superfruit Coconut flour 50 ml Superfruit Raw Cacao 300 ml cashew nuts
50 ml Superfruit Raw Cacao 1 tbsp Superfruit Agave syrup 1 tsp pure vanilla powder
1 tsp baking powder 1 tbsp water 1 tbsp Superfruit Agave syrup
50g Superfruit Coconut oil    
100 ml Superfruit Coconut sugar   Raspberries for garnish
1 egg    
150 ml oatmilk    
Soak the cashew nuts in water for 2 hours. Preheat the oven to 175 degrees. Mix all ingredients for the chocolate sauce and stir well. Let the sauce stand at room temperature until it thickens. Whisk coconut oil, egg and coconut sugar at room temperature. Mix the coconut flour, baking powder and cocoa powder and add to the mixture. Then mix in the oatmilk, a little at a time, while whisking. Place small muffin cups in a muffin pan and fill them ¾ full of batter, then bake in the middle of the oven for 30 minutes. Remove the muffins and let them cool on a rack. Meanwhile, mix the cashew nuts, vanilla powder and agave syrup in a mixer to a creamy texture, then leave it in the fridge for a while. Later, pipe the icing onto the muffins and drizzle the chocolate sauce over the cream. Decorate with raspberries.