Mmm.. who would say no to chocolate?! Nobody! Because… well… it’s chocolate!!!
And ok, like everything good thing in life, quantity does not matter here… but quality does!
When cooking or eating chocolate, I use raw cacao or really dark chocolate (like 80% to 100% cacao).
This muffin is rich, soft and really sweet thanks to the sugar free apple sauce, which replaces butter or oil.
I tried to use as little flour as I could : Instead I blended some almonds and some oats to create a nutritious dough. I added a little bit of tapioca powder and baking soda for some extra fluffiness.
Let me know what YOU think!
50g of ground almonds
50g of ground oats (gluten free)
4 table spoons of tapioca flour
1 teaspoon of baking soda
25g of raw cacao powder (without sugar) / (you can use carob powder if you are sensitive to raw cacao)
40 to 50g of rapadura raw sugar or coconut sugar (I don’t like my cakes being too sweet, this is why I would put 40g of sugar instead of 50… YOUR call!).
180g of sugar free apple sauce
1 big pinch of good quality sea salt (I use French sea salt from Guerande or Himalayan salt)
1 teaspoon of vanilla powder (I love the one from Reunion Island)
1 big organic free range egg
Optional: Pieces of dark chocolate (I use chocolate with 98% cacao) + Keep some whole almonds on the side.
1- Preheat the oven to 180°C / 350°F.
2- In a bowl, combine the ground almonds, the ground oats, the sifted tapioca flour, the cacao powder and the baking soda.
3- Add the sugar, the vanilla powder and the sea salt. Mix everything again.
4- And finally add the egg and the apple sauce. Combine everything together.
5- Pour your chocolate mixture into a non-stick muffin or cake tin .
6- Optional : You can “hide” a piece of dark chocolate and 1 whole almond in the middle of your muffin for some extra yumminess. The heart of the muffin will melt and crunch at the same time!
7- Bake it for 25 to 30 minutes.
8- Let it cool before savouring it!