STRAWBERRY CHOCOLATE MUFFINS
200g of almond flour
1 tsp of baking powder
1/2 tsp of pink salt
125ml of fresh almond milk
50g of raw cacao powder
1 tbsp of vanilla extract
200ml of maple syrup
75g chopped dates
14 fresh strawberries
Pre-heat the oven to 180˚C fan.
Separate the egg yolks and white. Put the egg whites into a bowl and whisk until it becomes stiff peaks.
Mix together the almond flour, baking powder, salt & cacao powder in a bowl.
In a separate bowl, mix the egg yolks, almond milk, maple syrup & vanilla extract.
Mix together the dried mixture into the egg yolk mixture until combined. Fold in the egg whites, then add the chopped dates.
Pour the mixture into muffins cases.
Bake in the oven for 25 minutes.
Place a full strawberry into the center of each muffin, with the filling covering it.
Put a slice of strawberry on the top of the mixture to decorate.
Take out and leave to cool.