Flourless chocolate muffins with chocolate frosting

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Did you know you could make a gluten free chocolate muffin without using any flour and with only 4 ingredients!! …once again our fantastic almond paste comes to the rescue!

This is a variation of our easy almond paste muffin recipe, we’ve also added a indulgent chocolate twist with a delightful coconut milk powder chocolate frosting.

Perfect for Christmas parties, or birthdays or a simple afternoon tea...there is always an excuse for a chocolate muffin.

Remember you can download our full ebook here for FREE... get it now and share the love with your friends and family!  

Our baking bundle includes the ingredients you need to make these muffins with the frosting, you just need to add eggs. We've compiled the bundle for the brilliant price of £27, you get the RFS coconut sugar chocolate for free. Purchase our baking bundle here! 

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Recipe: Flourless chocolate muffins with chocolate frosting

Makes 6 muffins

Muffins:
Ingredients:

  • 2 eggs
  • 100g almond paste
  • 40g dark chocolate (we used our RFS Coconut Sugar chocolate)
  • 60g coconut sugar

Method:

Place the eggs and sugar in a mixing bowl and mix/beat well.

Melt the chocolate in a bowl over some hot water or blast in the microwave. Add the chocolate to the mixing bowl and continue to mix in well. 

Add the almond paste and mix at high speed until you have a smooth paste with no lumps

Scoop the mixture into well greased muffin rounds or silicon muffin rounds. Bake in the oven for 15-20 minutes at 160C until you can remove a knife cleanly from the middle of the muffins. Allow to cool fully before decorating.

 

Frosting:

Ingredients:

  • Makes approx 1/2 cup worth
  • 50g chocolate (we used our RFS Coconut Sugar chocolate)
  • 50g coconut milk powder 30%*
  • 60ml boiled water

* note: this makes a medium consistency frosting, for a thicker consistency add more coconut milk powder.

Method:

Add the water to the coconut milk powder in a saucepan on a medium heat. Break up the chocolate and add to the saucepan while stirring for a few minutes to create the frosting, keep mixing until no lumps of coconut milk powder or chocolate remain. Remove from the heat and allow to cool fully (to speed along pour into a bowl and place in the fridge) 

To serve, use a fork and whip up the frosting once cooled and smooth over the muffins. Decorate with whatever takes you fancy, we used walnuts and some toasted almonds for a little Christmas touch! 

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