100g Sunbird Choccie, hazelnut and sour cherry granola (keep 20g back to sprinkle over the top of the icing as decoration)
150g ground almonds
50g GF oat flour
30g coconut oil
75g nut butter (I used cashew butter, but any nut butter of your choice is good!)
75g apple sauce / puree (if shop bought, check no added sugar) or home made (just peel and slice eating or cooking apples, and microwave for 2 to 3 mins until cooked, then puree)
2 tsp instant coffee mixed with 2 tsp warm water (make sure completely dissolved)
60ml maple syrup
1 medium avocado (approx. 100g fresh). Must be very ripe
45g nut butter (again, I used cashew butter, but any nut butter of your choice is suitable)
30g cacao powder
60g maple syrup
Pinch of salt
- Pre heat oven to 180°C (160°C fan assisted)
- Pop the paper cases into the muffin tin.
- Place 80g of the granola into a blender and blitz until a coarse powder.
- Place the granola powder, ground almonds and oat flour into a bowl and fold together.
- Now prepare the wet mix
- Melt the coconut oil (microwave is great for this – do in 15 second bursts- just until melted – careful not to burn!)
- Add the nut butter, apple sauce / puree, dissolved coffee and maple syrup.
- Mix all the wet ingredients together with a small whisk / fork.
- Take the very ripe avocado and remove the skin and stone – you need 100g flesh.
- Place all the ingredients into a small blender and blend until all ingredients are well combined, and you have a smooth frosting. Taste it – you can easily adjust if you want it sweeter, more chocolatey etc – just make sure it doesn’t taste too strongly of avocado!
- Pipe or spread the frosting on top of the completely cooled muffins.
- Sprinkle over the remaining granola to decorate the top.
- Keep refrigerated and eat within 2 days.