Double chocolate muffins - serves 12

Makes 12 muffins

Ingredients:

For the muffin:

110g coconut sugar

2 eggs

125ml almond milk

175g spelt flour

25g cocoa powder

100g unsalted butter

2 blocks of Godiva 90% dark chocolate

2 tsp baking powder

pinch of salt

For the icing:

100g pitted dates

300ml almond milk

2 tbs cocoa powder

pinch of sea salt

Equipment needed:

large bowl - muffin mixture

small bowl - mixing eggs

small bowl - measuring ingredients

muffin tray - muffins

reusable or paper muffin cases - muffins

measuring jug - measuring milk

scales - measuring ingredients

sift - sifting the flour

tbs and tsp

pan - making icing

food processor - icing

1. Preheat the oven to 180 C, and line the muffin tray with reusable or paper cases.

2. Cream the butter until soft in a large bowl.

3. Add the coconut sugar until the mixture is light and fluffy.

4. Whisk the eggs together in a small bowl until mixed.

5. Gradually add the eggs to the butter mixture beating all the time.

6. Pour in the milk and beat until mixed.

7. Sift the flour, cocoa powder, baking powder and salt into the mixture until mixed together.

8. Break up small pieces of Godiva 90% chocolate into the mixture.

9. Divide the mixture between the muffin case, filling each case to 2/3.

10. Bake for 20-25 minutes or until risen and springy to touch.

11. While the muffins are in the oven make the chocolate icing - below

12. Allow cupcakes to cool for at least 5 minutes

1. Place the dates and almond milk in a pan at medium temperature.

2. Cook for about 15-20 minutes, stirring occasionally, until a paste is formed.

3. Add the cocoa powder and salt and stir until combined. You may need to add a little bit of almond milk if too thick.

4. Once a thick paste has been formed, remove from hob and allow too cool.

5. Once the mixture is cool, transfer to a food processor and pulse until smooth.