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Chocolate Chip Muffins w/ Toffee Sauce

A go to treat when you want something to satisfy that sweet craving, these muffins are an absolute winner! We love making them to impress and show our guests that gluten, dairy and refined sugar free muffins can actually be damn delicious.

Note: I generally use raw chocolate bars as they are usually refined sugar free

Recipe information

Paleo, Veg
Serves 6
45 minutes

Ingredients

For the muffins

2 eggs

1 cup almond meal

1/4 cup cacao powder

1 tsp baking powder

1 tbs nut butter

1/4 cup maple syrup

1/2 tsp sea salt

50g raw chocolate bar

For the toffee sauce

1 tbs tahini

1 tbs maple syrup

1/4 tsp sea salt

 

Method

Pre-heat the oven to 180C

To make the muffins, beat the eggs into a bowl, add the rest of the ingredients  except the chocolate bar, and gently stir to combine.

Chop the chocolate bar into small pieces, set some aside for the top, then fold the rest in the mix.

Spoon the mixture into the holes of a muffin tin lined with cases, top with the leftover chocolate and cook in the oven for 30 minutes.

To make the toffee sauce gently heat all of the ingredients and stir until smooth.

Take the muffins out of the oven and spoon the toffee sauce over them.