- 1/2 cup cassava flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/4 cup cocoa powder
- ½ cup coconut sugar
- ½ cup non dairy milk
- 2 tablespoons melted coconut oil
- 6 tablespoons cashew butter
Spoon 1 tablespoon at a time of cashew butter onto small plate and freeze for at least 2 hours.
Once completely frozen, roll the cashew butter into balls and keep in freezer while making the batter.
Whisk together all dry ingredients and add the milk and oil until a thick batter forms.
Scoop into greased muffin tins and press the frozen cashew butter into the center.
With a spoon, spread more batter over the cashew butter so there is none visible.
Bake immediately at 350℉ for 10 minutes.
Let cool for 10 minutes and pop them out of the tin by flipping it over on a plate.
Best if served right away!
Difficulty Level: Easy