These look good, taste good, contain good quality ingredients, and are gluten and dairy free (perfect for anyone who has dietary requirements). However please be aware: it is a desert! So enjoy with consciousness and on the occasion.
Here is my quick and easy recipe to follow:
Preheat the oven to 150 degrees before you prep.
You will need two large bowls (one for the dry ingredients and one for the liquid ingredients).
In one bowl prepare:
1/2 cup of brewed coffee
1/2 cup of Pure Canadian Maple syrup
1/2 cup of melted Organic Coconut Oil
1/2 cup of melted canned Organic Coconut Milk
(depending on if it's your winter or summer, your coconut milk may be hard so. I had to melt mine before mixing it)
In a separate bowl mix these dry ingredients:
1 cup of Cocoa Powder
1 cup of Buckwheat Flour
1 + 1/2 tbsp of Gluten Free Baking Powder
Pour the liquid mixture into the dry and stir until the consistency is a smooth batter. Add in 1/4 cup of Organic Raw Cacao Nibs and mix again.
Pour the batter into a muffin or cake tray. Bake for 10-15 minutes (but ensure you check up on it as some ovens cook faster then others). Once out of the oven, let them cool down for 10 minutes and then serve.
I hope you enjoy them and look forward to seeing your creations! Feel free to comment below on how yours turn out or post a photo of yours on my Facebook page.