Chocolate-orange is the ultimate combo! These gluten, dairy and refined sugar free muffins contain not only cacao nibs and raw cacao powder, but also Cacao Tea! Made from the shells of cacao, our tea adds an extra boost of antioxidants, vitamins and minerals to this scrumptious treat!
Makes 6 muffins // Prep Time: 1 hour // Active Time: 10 minutes
Ingredients - Muffins
- 2 cups almond meal
- ½ cup buckwheat flour
- ½ cup raw cacao powder
- ½ teaspoon baking soda
- Pinch Himalayan pink salt
- ¼ cup coconut oil, melted
- ½ cup rice malt syrup or honey
- Juice 1 orange
- 1 teaspoon vanilla powder or extract
- 3 eggs
- ¼ cup almond milk
- Cacao nibs to top
Ingredients - Syrup
- 3 tsp MiCacao Cacao Tea
- 1 cup boiling water
- ¼ cup rice malt syrup or honey
- Zest 1 orange
Preheat oven to 320 F and line a 6-hole muffin tray with patty cases or squares of baking paper.
To make the syrup, brew the cacao tea in 1 cup boiling water for 5-10 minutes. Pour the tea into a small saucepan along with the rice malt syrup (or honey) and orange zest and simmer on a medium-low heat for about 20 minutes, stirring occasionally until it reduces and forms a nice syrup.
In a large bowl, combine the almond meal, buckwheat flour, cacao powder, baking soda and salt.
In a separate bowl, whisk together remaining wet ingredients until well-combined.
Pour the wet mixture into the bowl of dry ingredients and mix well with a wooden spoon until a nice batter forms.
Divide the mixture evenly among the muffin holes and sprinkle with cacao nibs. Place in the oven and bake for 20 minutes or until a skewer comes out clean.
Allow to cool in the tray for a few minutes, and then pour the syrup evenly over the muffins and allow to soak through.
See this recipe and others from our partners at Sips by