Chococcino muffins

Chococcino muffins

Chococcino muffins

Experimenting a little with the delicious triumph that was our grain-free chocolate cupcakes, I decided to try chococcino muffins for an early evening kick. Here they are:


  • 1 cup nut butter – we used the delicious and imminently affordable macadamia nut butter at our local Spar, but you could use anything you prefer, or even make your own. I think sunbutter would work too, though you run the risk of the cupcakes turning green.
  • 1 tbsp coconut cream
  • 3 large eggs
  • pinch of salt
  • 1 tsp ginger (optional)
  • ½ tsp baking soda
  • 1 tsp vinegar
  • 3 tbsp cocoa
  • 1 tbsp ground coffee
  • 4 tbsp raw honey
  • ½ cup raisins


  1. Preheat the oven to 180°C.
  2. Combine all the ingredients except the raisins in a blender and blend until smooth.
  3. Add the raisins and pulse for a few minutes.
  4. Spoon the mixture into cupcake cases.
  5. The original recipe I used said “bake for about ten minutes”. Ours took at least 20 minutes, so I recommend letting your nose guide you, and poking them with a stick when they smell done, to make doubly sure.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s