Summary

Ingredients

• 200 g almonds, round
• 3 egg (s)
• 1 banana (s), ripe
• 150 g date (s), pitted
• 50 ml almond milk (almond drink) or other milk as desired
• 45 g cocoa powder
• 2 teaspoons baking soda
• 1 pinch (s) salt

For the ganache:

• 2 tablespoon coconut oil
• 2 tablespoon cocoa powder
• 2 tablespoon maple syrup

For decoration:

• Grain, puffed, e.g. chopped nuts
• Berries, dried

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Instructions

1. Preheat the oven to 180 degrees top and bottom heat. Line the troughs of the muffin tin with paper shapes. If necessary, lightly grease paper forms.
2. Pour boiling water over the dates and let them soak for about 20 minutes so that they can be mashed more easily. Then pour off the soaking water, leaving about 50 ml of the soaking water.
3. Put the soaked dates, 50 ml soaking water, banana, eggs, almond milk, ground almonds, cocoa powder, baking powder and salt in the blender. Puree all ingredients into an even dough.
4. Note: When using a less powerful hand blender, first puree the soaked dates and then mix them with the other ingredients to form a dough.
5. Pour the batter into the prepared muffin tins and bake in the preheated oven on the middle rack for approx. 20 minutes. The muffins should be firm but not hard. Take out and let cool.
6. For the chocolate ganache, heat the coconut oil slightly so that it becomes liquid. Mix with the cocoa powder and maple syrup to a smooth glaze. Cool the ganache a little so that it thickens again.
7. Spread the chocolate ganache on the muffins and decorate with puffed cereals, chopped nuts or dried berries as desired.