Do you keep hearing the buzzword ‘Cacao’ and wondering a) what on Earth is it, and b) how the frig do you pronounce it?
I was once the same!
I recently discovered raw organic Cacao powder from an online superfood retailer called MySuperfoods. I wanted to try it out for aaaaaages after seeing lots of food bloggers and healthy eating enthusiasts incorporate Cacao powder into their baking, mainly as a chocolate replacement.
Well I absolutely adore anything chocolaty, but if there is a healthier version out there, I’m going to jump on it. And that’s exactly what Cacao powder is – the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder. Cacao is thought to be the highest source of antioxidants of all foods and the highest source of magnesium too.
Cacao is an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, fiber, natural carbohydrates, and protein that make it an excellent source of nutrients. It tastes like a stronger, richer, and slightly ‘bitter’ version of chocolate, and many food bloggers and bakers have been using it to make healthier hot chocolates and more nutritious desserts.
So that’s what I have set out to do with today’s recipe! It’s a bit of a random one (I’m known for throwing a few things together and hoping for the best) but it’s turned out a success, with lots of excellent feedback. So here we go: Emma’s Cacao, Coffee and Peanut Butter Muffins.
- 3/4 cup cacao powder
- 1/2 cup brown sugar
- 1 cup self raising flour
- 1/4 cup unsalted butter
- 2 tablespoons of coconut oil
- 3 tablespoons of Skinny Caffe coffee (or any granulated coffee)
- 4 tablespoons crunchy peanut butter (I used MyProtein)
- 4 tablespoons Vanilla Protein Powder (or vanilla essence if you don’t have it)
- 2 large eggs
- 1/2 cup almond milk
1. Add the dry ingredients to a large bowl: cacao powder, sugar, flour, vanilla, coffee and whisk together until blended nicely
2. Add the wet ingredients to a separate bowl: the eggs, milk, melted butter, coconut oil, and whisk together. Don’t worry about beating the eggs, just gently whisk.
3. Add the wet ingredients to the dry ingredients, and then scoop in the crunchy peanut butter last.
4. Mix together with a spoon, until the mixture is rich, quite stick, and thick
5. Place cupcake papers in a tray and scoop the mixture into each one
6. Place in the oven for 20-25 mins on 180 degrees
As you can see, the final result is a slightly more dense and rich version of your usual chocolate muffin, packed with hints of crunchy peanut butter and subtle tastes of coffee and sweet vanilla. Although sugar is minimum in here compared to usual chocolaty bakes, these still satisfy sugar cravings without the excessive guilt!