CHOCOLATE & BEETROOT MUFFINS with CHOCOLATE AVOCADO MOUSSE

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I was always curious how cakes with beetroots or courgettes tasted until it happened in my kitchen. Having spare roasted beetroots, I transferred them into puree and then some magical things happened🙂

Makes 6 / Based on that recipe.

INGREDIENTS

Muffins

  • ½ cup cocoa powder
  • ½ cup almond flour
  • ½ cup buckwheat flour
  • 2 tsp baking powder
  • 1 cup nut milk
  • ½ cup beetroot puree
  • 3 TBS date molasses
  • 3-4 TBS apple mousse/puree
  • 2 TBS melted coconut oil
  • pinch of pink salt
  • 1 tsp of ground cinnamon, cardamon & ginger mix

Avocado mousse

  • 1 large avocado
  • 2-3 TBS raw cacao powder
  • 1 tsp coconut oil
  • 2 tsp date molasses
  • pinch of pink salt

 

METHOD 

Muffins

Preheat the oven to 160°C and prepare muffin tray.

Mix all dry ingredients in a large bowl and all wet in another one. Than pour wet mixture into the dry one and mix very well.

Transfer mixture into the tray dividing batter evenly among all muffin forms. Bake for 20-25 minutes.

When ready, remove and let them cool down for a few minutes. Then take the muffins out and leave to cool down on a rack.

 

Avocado mousse

Blend all the mousse ingredients together in the food processor (or using hand blender) until smooth.

And final touch…

Before serving, put the avocado mousse into a piping bag and top all muffins with desired amount of delicious cream. You can also serve mousse on the side.

Enjoy!

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