GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS

These muffins are made with no flour or refined sugar. The base is cashew butter, which you can make by finely grinding cashews until it turns into a smooth, buttery paste (you can also buy it, of course!).  This is mixed with eggs, cocoa, maple syrup, a little vanilla, salt, and baking soda, and then baked into giant puffy muffins.

Ingredients

1 1/2 cups smooth Home Made Cashew Butter slightly warmed until easily stir-able You will need 2 cups of Farm Fresh Nuts Raw Cashews

5 large eggs

2/3 cup maple syrup (substitute honey; do not use agave)

2/3 cup unsweetened cocoa powder, sifted

1 tablespoon vanilla extract

1 teaspoon kosher salt

1 teaspoon baking soda

Directions

Preheat oven 350 degrees. Grease an extra-large muffin tin (or use a regular muffin tin).

Beat together cashew butter and eggs with an electric mixer until smooth and fluffy (about 5 minutes). Beat in maple syrup, cocoa powder, vanilla, salt, and baking soda. Mixture will be smooth, thick, and glossy (like a brownie batter). 

Divide batter into prepared muffin tin. Bake 15-20 minutes, or until puffed up and cracked on top. A tester inserted into the center should come out clean. Remove from oven and let cool in pan about 5 minutes, then transfer to a cooling rack.

Download Recipe Here