CHOC CHIP MUFFIN BALLS
INGREDIENTS
3 cups almond meal
1 teaspoon baking soda
1/2 cup coconut oil
1/2 cup maple syrup or rice malt syrup
2 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips
METHOD
Preheat oven to 180ºC.
In a large mixing bowl, combine almond meal and baking soda.
Make a well in the centre and add coconut oil, syrup, eggs and vanilla.
Using a whisk, stir the wet ingredients first until combined and then mix in the remainder.
Add in the dark chocolate chips.
Line a mini muffin tray with small cupcake papers and take tablespoon sized amounts of dough and roll into balls with your hands.
Bake for 15-17 minutes and leave to cool in the tray for 10 minutes.