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Double Chocolate Sweet Potato Muffins w/Starfire Gold | AV Show 47

6/19/2017 0 Comments
 
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Rather than have a chocolate muffin that weighs you down, feel lighter with an almond meal base, antioxidant infused cacao powder, adding some sweet potato, choosing a healthier sugar alternative AND a life enhancing elixir. You really can have your cake and eat it too! If you love chocolate muffins, or chocolate, than this has your #, a chocolate base with chocolate chips as well. If you don't want or don't have the elixir, you can simply replace it with salt. 
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​PLUS these are full of:
CHOCOLATE
and
CHOCOLATE CHIPS

They have hints of
ESPRESSO

AND:
ELIXIR is used vs. SALT
SWEET POTATO vs. OIL
PSYLLIUM HUSK vs. EGGS 
ALMOND FLOUR vs. ALL PURPOSE FLOUR

You will love how 
SOFT +
MOIST
these are and did I mention chocolate-y? :)

Get the recipe in the video or below.
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Ingredients:
  • 1 Cup Almond Meal*
  • 1/3 Cup Starch (Potato, Arrowroot, Organic Corn etc)
  • 1 tsp Baking Powder
  • 3 Tbsp Coconut Sugar*
  • ​3 Tbsp Cacao or Cocoa Powder 
  • 1/2 tsp Espresso (Opt)
  • 1/8 - 1/4 tsp Alchemical Elixir of the Anunnaki - Starfire Gold Powder or salt to taste
  • 1/2 Cup Dairy Free Milk*
  • 1/2 Cup Sweet Potato Puree*
  • 1/2 tsp Pure Vanilla Extract 
  • 1 Vegan "Egg"*
  • 1/2 Cup Chocolate Chips (divided) 

Peaceful Preparation:
  1. Preheat the oven to 350°F / 175°C or 400°F / 205°C. 
  2. Line a 6-Muffin tin with cupcake liners, I used silicone and lightly coated in coconut oil. You could also pre-grease the tin itself.
  3. In a medium size bowl whisk together the dry ingredients less the chocolate chips: almond meal, starch, baking powder, coconut sugar, cacao powder, espresso if using, and elixir or salt. Run the almond meal and starch through a sieve if you made your own almond meal.
  4. In a small bowl whisk together the wet ingredients: dairy free milk, sweet potato puree, vanilla and vegan egg. 
  5. Make a well in the dry ingredients and mix until just combined avoiding over-mixing. Fold in just under 1/2 cup of the chocolate chips reserving a couple tbsp for topping. 
  6. Using an ice cream scoop or a couple of spoons (preferred method) divide the batter into the cupcake liners. I like to smooth the top if needed. Top with the remaining chocolate chips.
  7. If baking at  350°F / 175°C it will take anywhere from 30-40 minutes, if baking at 400°F / 205°C it will take about 20 minutes. Test with a toothpick keeping in mind it may hit a chocolate chip, once done remove, cool in the pan for 5 minutes, remove from the pan and enjoy!! 

Tips / Notes:
  • Grind almonds into a meal in your blender or food processor. Pass through a sieve to remove any chunks. 
  • Use your favorite sweetener. Use 2 tbsp for less sweet, 4 tbsp for more.
  • Use your favorite dairy free milk. I used homemade almond milk with soaked nuts.
  • Peel and boil your sweet potatoes, once cool, place in a food processor and process until completely smooth. You can also bake, steam etc. 
  • Replace the sweet potato puree with applesauce, banana puree, pumpkin and more. Note the sweet potato does yield a sweet flavor which can help the flavor, ripe bananas would do the same thing. 
  • Make your favorite vegan egg replacement, I used 1 tsp Psyllium Husk + 1/4 Cup water, whisk constantly and set aside to congeal. 
  • Mine kept for two days on the counter and due to hot steamy conditions no more! They'll freeze well or store in the fridge as well. ENJOY!!!
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