Summary

Ingredients

• 200 g spelled flour
• 30 g cocoa powder, vean
• 120 g cane suar
• 1 m avocado (s), ripe and soft
• 250 ml soy milk (soy drink)
• 50 g marzipan, vean, with cane suar
• Pack baking powder
• 1 pinch (s) salt

For the cast:

• Chocolate, (rice chocolate)
• Flaked almonds

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Instructions

1. Cut the marzipan into small cubes, about the size of half a sugar cube, and set aside.
2. Preheat the oven to 175 degrees.
3. Put the flour, cocoa powder, cane sugar, salt and baking powder in a bowl and mix briefly.
4. Halve the avocado, remove the stone and put the pulp with the soy milk in a blender and puree finely. Now add the avocado mousse to the flour in the bowl and mix everything with the hand mixer to a creamy dough. Add the marzipan cubes to the batter and fold in with a spoon. Do not stir with a hand mixer, otherwise the cubes will disintegrate.
5. Pour the dough into the molds and bake on the middle rack for about 25 minutes at 175 degrees.
6. Melt the rice chocolate in a water bath and decorate the completely cooled muffins with it. Sprinkle with flaked almonds as desired.