SPROUTED CHICKPEA CHOCOLATE HUMMUS
Desserts
Some of you will love this not hugely sweet deliciousness… some of you will think it’s really weird and should never happen, we’re all #teamchocolatehummus over here so here’s what…
1/2 cup soft coconut oil
1/2 cup raw honey
4 eggs (at room temperature)
2 tsp vanilla extract
3 cups almond flour
1 tablespoon aluminum free baking powder
1/3 cup good quality cocoa powder
Pinch pink salt
1/2 cup good quality chocolate chips
Cream together the oil and honey until they are well combined. If the coconut oil is soft to start with there should be no lumps. Beat the eggs in one at a time whisking just enough to combine them well with the mixture. In a separate bowl mix the dry ingredients, (reserving the chocolate chips for the end) and then gently fold them into the wet mixture. Fold the two together until they are just combined, don’t over mix it. Then finally add in the chocolate chips and give it one last stir.
Pre heat the oven to 350F and line a muffin tray with 10 muffins cups or pieces of parchment paper (I love THESE cups!). Carefully scoop the batter into each one taking care not to touch the sides with the batter or spoon – it will burn and leave a messy end result! You’ll need about 3-4 tablespoons in each one to make 10.
Put the muffin tray into the oven for 25-30 minutes (depending on your oven – mine takes 27 minutes on the top rack!) or until the top of the muffins are just springy to the touch.
Take them out and let them cool on a wire rack, or tuck into the straight away when they’re warm and gooey!
Try scooping a dollop of Raw Salted Caramel into the centre of each muffin before you cook it for an extra gooey treat – it’s so good!
