Ingredients:
For the muffins:
- 125 g Bake-Free sponge cake muffin flour mixture
- 40 g sweetener
- 10 g organic cocoa powder
- 125 g room temperature sugar-free plant drink (almonds)
- 20 g room temperature coconut cream
- half a packet of baking powder
- chocolate aroma
For the creams:
- 50 g chickpeas (measured dry)
- a pinch of baking soda
- 50 g sugar-free plant drink (almonds)
- 20 g sweetener powder
- a few drops of lemon juice
- 1 bag of bourbon vanilla flavor (5 g)
- 1 teaspoon chocolate flavoring
- 40 g free-from chocolate
Preparation:
Muffins:
Mix the wet and dry ingredients, then pour them together and mix well. Pour the batter into silicone muffin molds (I got 8 pieces) and bake in a preheated oven at 180 degrees celsius for 20 minutes, on conventional top and bottom setting.
Creams:
Cook the chickpeas, soaked the night before, uncovered and with a pinch of baking soda. As soon as it has cooled, put it in a blender with the plant drink, lemon juice, and sweetener and process until creamy. If necessary, dilute further with water or plant drink. Divide it into two equal parts, mix the vanilla aroma into one, and the chocolate aroma and melted chocolate into the other.
Compilation:
As soon as the muffins have cooled, fill them with the vanilla cream using a piping bag. Pour the chocolate cream into another piping bag and decorate the muffins with it.
