Mini vegan muffins with raw cacao powder & hazelnuts

STEP 1: INGREDIENTS

• 1 tbsp hazelnut puree
• 2 tbsp chia seeds (ground if possible)
• 3 tbsp coconut sugar or coconut syrup
• 1/2 cup rice or chestnut flour
• 1 cup spelt or chickpea flour (gluten-free version)
• If gluten-free option: 1 tbsp psyllium
• 3 tbsp of cocoa powder
• 3 tbsp melted coconut oil
• 3/4 cup plant-based milk (hazelnut or almond)
• 1 tsp apple cider vinegar
• 1 pinch of vanilla or tonka bean
• 1 pinch of sea salt
• Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs

For the creamy topping

• 2 tbsp hazelnut puree
• 2 tsp of raw cocoa powder Soil Seed
• 3 tbsp coconut or agave syrup
• 1 pinch of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.)
• 1 pinch of fleur de sel

STEP 2: RECIPE

Prepare the ganache

In a bowl, mix vigorously with the hazelnut puree, syrup, raw cocoa, spices and salt.

For the muffins

In a bowl, pour the flours, chia seeds (psyllium), baking powder, cocoa, vanilla and salt. In another, mix the vegetable milk, sugar or syrup and melted coconut oil. Pour the wet mixture into the bowl of flours gradually and add the apple cider vinegar, mix well to obtain a smooth dough. Add the raw cacao nibs if desired. Pour into muffin molds at 180°c for about 20 min. Once cooled, add the creamy topping and enjoy.