Desserts

(gluten-free, grain-free, yeast-free, milk-free)

Approx. 10 pieces

Muffins:

• ½ cup coconut flour (full-fat)
• 5 tbsp raw cocoa powder
• 2 tsp baking powder
• 4 organic eggs
• ¾ cup melted butter or coconut oil
• 5 tbsp organic honey (melted)
• 5 tbsp strong coffee
• ½ cup oat milk (or other dairy-free milk)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Caramel filling:

• ½ cup melted butter (or coconut oil)
• ½ cup unsweetened peanut butter
• 4 tbsp organic honey
• 1 tsp vanilla extract
• 3 tbsp oat milk (or other dairy-free milk)
• 3 tbsp almond liqueur

Coconut whipped cream:

• 2 cans full fat coconut milk (kept in the refrigerator overnight)
• ½ tsp vanilla powder
• 1 tbsp organic honey or coconut syrup

Muffins:
Preheat the oven to 200 Celcius degrees / 390 F degrees. Mix the dry ingredients in a bowl. Whisk the eggs, butter, honey, milk and vanilla extract in a separate bowl. Mix with dry ingredients. Add coffee, stir and leave the dough thicken for about 5 minutes. Spoon the batter in muffin tins and bake in the oven for about 20 minutes. Muffins can be a little soft in the middle. Allow to cool before frosting.

Caramel filling:
Melt the butter, honey and peanut butter into a smooth paste in a saucepan. Add vanilla extract and oat milk and stir. Scrape the mixture into a bowl, and put it in a refrigerator for a moment. Whisk with a hand blender/beaters until creamy. Spread or pipe the frosting on top of the muffins. Put the muffins in the fridge for a moment and prepare the coconut whipped cream in the meantime.

Coconut whipped cream:
Take coconut milk cans out of the fridge. Open cans and remove all the solid coconut cream and scoop it into a bowl. Mix cream in a bowl with beaters until fluffy. Mix in honey or stevia and vanilla. If the mixture gets too runny, place it in the refrigerator for a while.

Take the muffins from the fridge and frost them with coconut whipped cream. Serve and enjoy! Store in a refrigerator.

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