PALEO ALMOND BUTTER AND CHOCOLATE GLAZE MUFFOOKIES
I have a confession to make... I don't really like chocolate. I never have. It just doesn't usually do it for me. I think my chocolate gene never developed correctly. But I decided that since everyone else in the world likes chocolate, I would experiment with some 100% cacao (which by the way is horrible and bitter until you mix it with some raw honey. pleh). I decided a treat with almond butter and chocolate sounded like it would be a good combination, so I gathered my ingredients and set them out on the counter. I stared at them for a while contemplating my next move. I wanted something like a mini chocolate lava cake but reconstructed...with the almond butter in the middle and the chocolate on top. And so I grabbed my hand mixer and went to work.
The end result was a rich, gooey and yummy treat that was not quite a muffin, but not quite a cookie. And what do you call something that's half cookie and half muffin? A muffookie of course! My mother loves dark chocolate and I could hear her in the other room talking to herself while she ate them "mmmmm...so good....mmmmm". Even I, the one that dislikes all chocolate, really enjoyed these. They may have converted me to the dark (chocolate) side.
They were great warm right out of the oven, but also delicious the next day. You can store any extra in the refrigerator and eat them cold, or warm them slightly in the microwave for a yummy treat.
The end result was a rich, gooey and yummy treat that was not quite a muffin, but not quite a cookie. And what do you call something that's half cookie and half muffin? A muffookie of course! My mother loves dark chocolate and I could hear her in the other room talking to herself while she ate them "mmmmm...so good....mmmmm". Even I, the one that dislikes all chocolate, really enjoyed these. They may have converted me to the dark (chocolate) side.
They were great warm right out of the oven, but also delicious the next day. You can store any extra in the refrigerator and eat them cold, or warm them slightly in the microwave for a yummy treat.
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Paleo Almond Butter and Chocolate Glaze MuffookiesPrep time: 10 mins Cook time: 10 mins Servings: 24
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Ingredients:
MUFFOKIES:
- 3 cups finely ground blanched almond flour
- 1 Tbsp. coconut flour
- 1 tsp. sea salt
- 1/2 cup coconut oil, melted (plus extra for greasing muffin tin)
- 1/2 cup raw honey, melted
- 2 tsp. vanilla extract
- 2 large eggs, room temperature, whisked
TOPPINGS:
- 6 Tbsp. almond butter
- 2 oz. 100% cacao unsweetened baking bar, chopped into smaller pieces
- 1 Tbsp. coconut oil
- 2 1/2 Tbsp. raw honey
Equipment:
- Mini Muffin Tin
- Large mixing bowl
- Stirring spoon
- Hand mixer
- Measuring spoons
- Measuring cups
- Oven mitts
- Small heat-safe bowl
Directions:
1. Preheat the oven to 375F. Grease a mini muffin tin and set aside.
2. Combine the almond flour, coconut flour and sea salt in a large mixing bowl and stir to combine. Slowly add the coconut oil, honey and vanilla and blend with a hand mixture on medium speed until combined. Add the eggs and mix until smooth.
3. Place about 1 Tbsp. of batter into each muffin cup (about 3/4 of the way full) and press down lightly with your fingers to shape it into the cup. Bake 8-11 minutes (they will be slightly underdone in the center).
4. Remove from oven and push an indent into each with you thumb or the tip of a spoon (they will be slightly hot). Place a rounded 1/2 tsp. of almond butter into each indent. Allow the muffookies to cool slightly while you make your chocolate glaze.
5. To make the glaze, microwave the raw honey and coconut oil in a heat safe bowl for about 30 seconds to 1 minute, or until just melted. Add the chocolate and stir. The chocolate should begin to melt from the heat of the honey and oil mixture. If it does not fully melt, you can put it back in the microwave on 50% setting and heat for another 15 second at a time until fully melted, stirring each time. Be careful not to leave the chocolate in the microwave too long or it will scorch.
6. Remove the muffookies from the pan (they will still be warm). You can run a knife around the edge to help get them out if they are stuck. Place on a plate and top each one with about 1 tsp. of the chocolate glaze. Allow to sit for about 3 minutes and then serve.
MUFFOKIES:
- 3 cups finely ground blanched almond flour
- 1 Tbsp. coconut flour
- 1 tsp. sea salt
- 1/2 cup coconut oil, melted (plus extra for greasing muffin tin)
- 1/2 cup raw honey, melted
- 2 tsp. vanilla extract
- 2 large eggs, room temperature, whisked
TOPPINGS:
- 6 Tbsp. almond butter
- 2 oz. 100% cacao unsweetened baking bar, chopped into smaller pieces
- 1 Tbsp. coconut oil
- 2 1/2 Tbsp. raw honey
Equipment:
- Mini Muffin Tin
- Large mixing bowl
- Stirring spoon
- Hand mixer
- Measuring spoons
- Measuring cups
- Oven mitts
- Small heat-safe bowl
Directions:
1. Preheat the oven to 375F. Grease a mini muffin tin and set aside.
2. Combine the almond flour, coconut flour and sea salt in a large mixing bowl and stir to combine. Slowly add the coconut oil, honey and vanilla and blend with a hand mixture on medium speed until combined. Add the eggs and mix until smooth.
3. Place about 1 Tbsp. of batter into each muffin cup (about 3/4 of the way full) and press down lightly with your fingers to shape it into the cup. Bake 8-11 minutes (they will be slightly underdone in the center).
4. Remove from oven and push an indent into each with you thumb or the tip of a spoon (they will be slightly hot). Place a rounded 1/2 tsp. of almond butter into each indent. Allow the muffookies to cool slightly while you make your chocolate glaze.
5. To make the glaze, microwave the raw honey and coconut oil in a heat safe bowl for about 30 seconds to 1 minute, or until just melted. Add the chocolate and stir. The chocolate should begin to melt from the heat of the honey and oil mixture. If it does not fully melt, you can put it back in the microwave on 50% setting and heat for another 15 second at a time until fully melted, stirring each time. Be careful not to leave the chocolate in the microwave too long or it will scorch.
6. Remove the muffookies from the pan (they will still be warm). You can run a knife around the edge to help get them out if they are stuck. Place on a plate and top each one with about 1 tsp. of the chocolate glaze. Allow to sit for about 3 minutes and then serve.
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