For about 8 cakes:
300 g of nuts & 10 pieces (for decoration)
150 g of cashew nut
250 g of date mussels
100 ml of dry 2 tablespoons agave syrup
4 tablespoons of coconut oil
160 ml of coconut cream (which collects at the top of coconut milk)
2 tablespoons cocoa powder
1 piece of dark chocolate or 1 tablespoon of coconut flour (to shake)
In the tumbler 150 g grind nuts and 150 g of cashew nut to obtain a texture similar to flour.
Add 100 g pitted date mussels, 2 tablespoons agave syrup and 2 tablespoons of coconut oil and the whole milled to a uniform mass.
Papers for muffins placed in the pan for muffins and piled them about 1 cm and weight it with a spoon pressed against the bottom.
Blender does not need to be cleaned – put into 150 g of walnuts and finely grind. Add 100 ml of agave syrup and milled for about half a minute. An additional 150 g pitted date mussels, 160 ml of coconut milk, 2 tablespoons of cocoa powder and 2 tablespoons of coconut oil, and was milled to soft creams, which can take several minutes.
Walnut cream loaded the basis of a spoon to spread the papers and placed in the middle of walnut kernels.
Cakes is left for 2 hours or longer in a refrigerator. Once hardened, remove them from the pieces of paper and sprinkle with grated chocolate or coconut.
- If you do not have to baking muffins, cupcakes, you can still prepare the papers themselves, but can not be as beautiful in shape, but they will certainly have character.
- Instead of baking the muffins can be found with glasses or small bowls.