- 150 g coconut cream
- 10 g Chocolate Chai Tea, (From T2)
- 1 vanilla bean, Cut into pieces
- 70 g olive oil
- 70-100 g Rapadura/coconut Sugar
- 150 g Unbleached White or Wholemeal Spelt Flour
- 2 teaspoons baking powder
- 50 g Dark Chocolate (70-90%), Break into small pieces
- 2 eggs
- 2 teaspoons Vanilla Exract, (Optional)
1. Put 100g coconut cream, chocolate Chai tea and the vanilla bean into the mixing bowl, 4min/80deg/sp2
2. Add rest of coconut cream and olive oil (this will help cool the mixture before adding the eggs) to mixing bowl and mix 20sec/sp8. The tea and the vanilla bean should now be in small bits
3. Add the rest of the ingredients making sure to put the eggs in last. Mix together 30sec/sp5
4. Spoon mixture into 2 x 6 or 1 x 12 muffin tray. Bake in oven for 18-20 minutes. Take out of the pan straight away.
Try putting the dark chocolate in at step 1 and not in step 3
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