Ingredients:
• 3/4 cup (180 g) homemade applesauce (recipe below)
• 2 tablespoons dark, natural cocoa powder
• 2 tablespoons almond flour
• 1 egg (or egg substitute for those with allergies)
• 1 tablespoon natural, crunchy peanut butter
• 1 teaspoon coconut oil
• 1 tablespoon maple syrup
• 1 tablespoon brown sugar (or cane sugar, depending on what you have)
Applesauce Preparation:
1. Peel and core 3 to 4 apples (depending on size).
2. Place them in a saucepan with a bit of lemon juice, a small amount of brown sugar, and a little water (just enough to prevent sticking).
3. Cook on low heat until the apples soften and can be mashed easily.
4. Mash with a fork or blend until smooth.
Mini Cup Preparation:
1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix the applesauce, cocoa powder, almond flour, egg (or substitute), peanut butter, coconut oil, maple syrup, and brown sugar until well combined.
3. Divide the batter into 12 mini muffin cups, ideally lined with parchment paper liners.
4. Bake for 12 minutes for a soft, fudgy center, or up to 14 minutes if you prefer a firmer texture.
5. Allow to cool before serving.
These mini cups are perfect for a fall snack, rich in flavor, soft, and slightly sweet.
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