What do you make when you’ve got leftover carrot and chocolate ganache? Kid needed a lunchbox sweet so the muffin format seemed like a logical choice. Kid also likes chai so I added some chai spices. Really happy with the result!
For the ganache: 100ml coconut milk from a can (only the hardened part) and 100ml melted dark chocolate
For the cake:
2 medium organic eggs
80g sugar or substitute
200g grated carrot
Zest of 1 orange and juice of half that orange
50g rice flour
100g almond meal
2tsp baking powder
Pinch of salt and a bag of chai tea. I used Yogi sweet chai
Preheat the oven to 180C. Use 2 muffin trays.
For the ganache, mix coconut milk and melted chocolate and put in the fridge for a minimum of 2 hours.
Whisk the eggs and sugar together for 4 minutes. Add the other ingredients and mix well.
Fill the muffin trays 2/3rds and then add a spoonful of ganache before you fill the rest of the tray with the egg mix.
Bake in the oven for 25 minutes and leave to cool for half an hour before you take the muffins out of the tray. Enjoy!
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