Cherry, raspberry, chocolate and coffee muffins recipe

Remember that the coffee and chocolate you can buy it in our fair trade shop.

Ingredients

• 100 grams of defatted almond flour
• 10 grams vegan vanilla protein
• 1 egg
• A pinch of salt
• 20 grams of erythritol
• 125 ml of freeze-dried decaffeinated coffee
• 100 grams of the chocolate
• 60 ml coconut oil in liquid form
• 2 tablespoons chocolate chips 100%
• 1⁄2 teaspoon baking soda, aluminum free
• 1⁄2 teaspoon apple cider vinegar
• 50 grams of chopped cherry-raspberry mixture

Step by step

1. Beat the egg with the erythritol until well integrated.
2. Add the coffee and coconut oil and whisk again, mixing well.
3. Add the sieved dry ingredients (including the baking soda and, finally, the apple cider vinegar to activate it).
4. Add them to the wet mixture while whisking.
5. Finally, stir in the fruit and chocolate with a spatula or wooden spoon.
6. Pour into muffin tins and decorate with cherry halves and coconut chips.
7. Bake for about 15 minutes at 150 degrees in a preheated oven. It is best not to open the oven to prevent the muffins from dropping.