Prep time: 30 minutes
Preheat the oven to 180 °C / 350 °C and place 9 paper cups in the indentations of the muffin tin.
In a bowl, let the flax seeds rest in the water for 5 minutes.
In a separate bowl, mix the maple syrup, coconut sugar, baking powder and salt. Then stir in the melted coconut oil and almond drink.
Add the cocoa powder, oat flour, almond flour and whisk until smooth. Add the flaxseed mixture and stir well until a homogeneous, thick dough is formed. Only then fold in the finely chopped chocolate. (Save about a quarter of the chocolate).
Now fill the muffin cups evenly to a ¼ with batter. Then place a spoonful of Coconut Collaborative Chocolate in the center of each mould and top with the remaining batter. Make sure the delicious chocolate center is completely covered! Top with a bit of finely chopped chocolate.
Bake for 25 minutes and let cool for 5 minutes. Enjoy!
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