As always we’re going to celebrate the beginning of the weekend with something sweet. Chocolate muffins topped with chocolate avocado mousse. After all, we should not be afraid of the healthy fat, right?
Homemade and vegan muffins - so easy to make;)
Ingredients (12 muffins):
100g dark chocolate
1.5 cups flour
1 cup plant based milk
2 tbsp ground flaxseed + 5 tbsp hot water
0.5 cup sugar
0.5 cup vegetable oil
1 tsp baking powder
pinch of baking soda
Avocado mousse:
1.5 avocado
3 tbsp cacao powder
4-5 tbsp agave syrup
6 tbsp coconut shreds
6 tbsp coconut milk
3 tbsp walnuts
3 tbsp peanut butter
Instructions:
In a small bowl, add the flaxseed meal and water. Stir to combine. Put the flaxseed mixture into a mixing bowl, add sugar and mix thoroughly for about 3 minutes. Add the oil and keep mixing. Chop chocolate into pieces, add 2 tablespoons of coconut milk, and melt using a water bath. Slowly add coconut milk to flaxseed and sugar mixture, and keep mixing. Add melted chocolate and mix until you get smooth mixture.
At the end, add sifted flour, baking powder and baking soda and mix all the ingredients using a spoon (do not use electric mixers at this point!).
Preheat the oven to 180 degrees C. Place muffin cups in the muffin pan. Fill the cups with the batter - fill each cup 2/3 full. Bake for about 20-25 minutes. Leave on a wire rack to cool.
Avocado mousse:
Ground the nuts in a spice grinder. Then blend all mousse ingredients (including the walnuts) until the mixture is smooth. Top each muffin with the mousse.
