DC
The day my mum surprised me with a mini-muffin birthday chocolate cake, I couldn’t wipe the smile off my face. I took one bite and got serious chills! She still makes them better than me … Maybe it’s a mum thing, so ask yours to give them a whirl.
2/3 cup coconut oil, melted
3/4 cup coconut sugar
4 eggs, lightly beaten
2 carrots, grated
2 teaspoons vanilla essence
3/4 cup raw cacao powder
1 teaspoon maca powder
2 teaspoons baking powder
1 cup almond meal
1/4 cup shredded coconut
2 tablespoons beetroot powder
1 Preheat the oven to 180°C (160°C fan-forced) and lightly grease twelve 1/2 cup capacity muffin pans, or line with paper cases.
2 Combine the coconut oil, sugar, eggs, carrot and vanilla in a large mixing bowl. Sift the cacao, maca, baking powder and a pinch of salt over, and whisk to combine.
3 Fold in the almond meal, coconut and beetroot powder. Spoon the mixture into the pans. Bake for 25–30 minutes or until a knife comes out clean but still slightly moist. Leave in the pans for 5 minutes, then lift out onto a wire rack to cool.
Makes 12
Maca powder and beetroot powder are available at health food stores.