Makes 50 mini muffins pans or 24 large muffins.
Keep for up to 1 week in the fridge in an airtight container.
Gluten free, egg free and dairy free choices.
1 ½ cup gluten free cornflakes
½ cup dry roasted roughly chopped almonds
¼ cup shredded coconut
¼ tsp ground rock salt
¼ tsp cinnamon
7 tbsp maple syrup
1 tbsp natural peanut butter or almond butter or pepitas butter
1 tsp milk of your choice
4 tsp cacao powder
Preheat oven to 175°C (fan forced). Place cornflakes, almonds, coconut, cinnamon and salt into bowl – stir through with a spoon to mix thoroughly. Place all wet ingredients into a stick blender cup and mix to combine.
Add cacao powder and mix to smooth. Pour wet mix over dry ingredients and mix until well coated.
Use tablespoon as measure to scoop into paper pans in muffin tray. Bake for 10 – 15 minutes or until lightly toasted. Be careful not to overbake or cacao may become bitter.
Allow to cool completely before storing in the fridge in an airtight container. These will remain crispy outside however will last longer in the fridge.
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