Flourless Double Chocolate Almond

Oct 05, 2017


2 large beaten eggs
2 cups Almond Butter(creamy smooth-room temp works best)
1/2 cup pure maple syrup
1.5 cups pure pumpkin puree
6 Tbsp unsweetened cacao powder
2 tsp baking soda
2 tsp vanilla extract
1/2 to 3/4 cups cacao, or dark chocolate chips


1. Prepare muffin tray, lined with parchment papers.
2. Combine all ingredients till combined well, then add the chocolate chips.
3. Fill the muffin trays using an ice scream scoop.
4. Baked in a pre-heated oven for 30-35 minutes. It would be best NOT to overcook it so it remains moist! Yum!