Dark Chocolate Salted Caramel Muffins

I absolutely adore dark chocolate. I absolutely adore salted caramel. So naturally it made perfect sense to combine the two. Recently I have been lowering my carbs in an effort to push my weightloss results further which has been working a treat – it finally pushed me over the 50kg mark that had been looming over my head for quite some time. I have been quite strict in my eating, not only did I abolish all sweet treats (yes, including chocolate!) but I have also gotten rid of kumara, fruit and anything with an excess of carbs! It’s been quite hard but my results are showing. Now that I am down to my last 15-20kg, it’s a tad harder, so the refinement has come at a good time.

Cue cravings. Yes we all have them, and we are human. I decided to make a primal treat for myself since it has been well over 2 months since I did any paleo baking for myself, and boy oh boy did I pick a winner! Having spent my Saturday in Wellington for the day doing a seminar, and resisting the might “Croinut” (Croissant x Donut!!!!!) I was really feeling like treating myself to something sweet. I have always adored salted caramel, and I wanted to pair it with something to give me that chocolatey hit. It has gone down well with both paleo and non-paleo folk and the uber dark velvety cake is perfectly complimented by the salty sweet caramel.

Enjoy!

Print Recipe

Dark Chocolate Salted Caramel Muffins

Course

Baking and Sweet Treats

Prep Time

30 minutes

Cook Time

15 minutes

Servings

muffins

Ingredients

Dry ingredients

• 1 cup Almond flour
• 1/2 cup Cacao or Cocoa
• 1/4 tsp Baking soda
• Pinch of sea salt

Wet ingredients

• 1/2 cup Coconut oil (melted)
• 1/2 cup Maple syrup or honey
• 3 eggs
• 1 tsp Vanilla essence

Caramel

• 1 cup Coconut sugar
• 2 tbsp Butter
• 1/2 cup Cream (or coconut cream for Paleo)

Course Baking and Sweet Treats Prep Time 30 minutes Cook Time 15 minutes Servings muffins Ingredients Dry ingredients 1 cup Almond flour 1/2 cup Cacao or Cocoa 1/4 tsp Baking soda Pinch of sea salt Wet ingredients 1/2 cup Coconut oil (melted) 1/2 cup Maple syrup or honey 3 eggs 1 tsp Vanilla essence Caramel 1 cup Coconut sugar 2 tbsp Butter 1/2 cup Cream (or coconut cream for Paleo)

Instructions

1. Start by preheating your oven to 180c (350f) and line a muffin pan with 8 muffin cases. In a medium bowl combine all of your dry ingredients. In a second, small bowl beat your eggs. To your eggs, add coconut oil followed by the rest of the wet ingredients and whisk until combined. Next, slowly whisk your wet ingredients into your dry ingredients until combined. Spoon the mixture evenly into 8 muffin cases and pop in the oven to bake for around 15 minutes until the tops have risen and they spring back to the touch.
2. Meanwhile, as your muffins are baking, in a small saucepan over a medium heat, throw in your coconut sugar. Keep stirring with a rubber spatula as your sugar melts into a deep amber colour. Once your sugar is completely melted and a deep brown, add your butter. Be careful as at this point, your butter will bubble and hiss! Keep stirring for a minute, before slowly adding your cream. Be very careful with your cream, as it is so much colder than the caramel you want to ensure it doesn't curdle! Whisk until combined, and allow the cream to bubble and boil for a good 30 seconds before taking it off the heat. Set aside to cool. The whole process should take just 5 or so minutes.
3. Once your muffins are out of the oven and cooled, take a small paring knife and cut out a small piece in the middle (will be relatively cone shaped!) then fill with caramel. Delish!

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