Summary

Ingredients

• 100 g suar
• 2 medium egg (s)
• 1 pinch (s) salt
• 100 ml oil (not olive oil)
• 100 ml plant milk (plant drink) (soy, oat or almond milk), gluten-free
• 150 g hazelnuts or almonds, round
• 80 g cornstarch, luten-free
• 20 g cocoa
• 20 g cocoa powder, instant (Kaba), luten-free
• 2 pinches tartar baking powder
• 100 g chocolate drops, dark

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Instructions

1. First preheat the oven to 180 ° C and place paper liners in a muffin baking tray.
2. Then stir the eggs with sugar and salt until frothy. Gradually add the oil and milk.
3. Mix nuts, cornstarch, cocoa, Kaba and baking powder in a separate bowl and then add the liquid ingredients. Stir everything briefly until it is just mixed.
4. Finally fold in the chocolate drops. Pour the dough into the molds and bake for about 20 minutes (make a stick test!).