Recipe from: Wholefood Simply
500 grams of pumpkin, roasted
16 medjool dates, deseeded
1/2 cup of boiling water
1/2 cup coconut flour, sifted
1 teaspoon bicarb soda (baking soda)
3 tablespoons cacao/cocoa/carob
1 teaspoon vanilla
1/2 teaspoon Chinese five spice (optional)
Pinch of salt
3 tablespoons coconut cream
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Soak your medjool dates in an oven proof bowl in the boiling water, cover with foil and pop into the preheating oven, I generally leave them there for up to 30 minutes while I gather the other ingredients and line a muffin tray with patty pans.
Remove dates from the oven and blend with the soaking water to form a paste. Add the pre-roasted pumpkin (or pumpkin puree) and blend again. Sift in your coconut flour, cacao/cocoa or carob, bicarb soda (baking soda), Chinese five spice and gently mix. Add your eggs, coconut cream, vanilla and salt. Mix until well combined. Spoon evenly into 12 lined muffin holes, bake in your preheated oven for 25 minutes or until an inserted skewer comes out cleanly. Remove from the oven and leave for five minutes before moving to a cooling rack. Allow to cool prior to eating and icing.
8 medjool dates, deseeded and briefly soaked in boiling water to soften, then drained
1 avocado, peel and seed removed
2 tablespoons coconut cream
1/2 teaspoon vanilla
1 tablespoon cacao/cocoa/carob
pinch of salt
Place all ingredients into your blender or food processor, pulse and scrape back onto the blades until your frosting is a nice smooth consistency. You can also pre-mash the avocado or blend it first which will result in a smoother consistency without any green bits.
Once your muffins have cooled, top them with the chocolate frosting and enjoy! Divine!Read more