Silky, smooth, and chocolaty. What more could you want?<\/p>\n
Portions:\u00a0<\/strong>Make 6<\/p>\n Ingredients:<\/b><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 375\u00b0 and line a 6 cup muffin tin with muffin liners.\u00a0<\/span><\/span>In a small bowl, whisk flaxseed meal and hot water together to\u00a0<\/span><\/span>make a flax egg. Set aside.\u00a0<\/span><\/span>In a medium bowl, whisk coconut milk to re emulsify the fat and\u00a0<\/span><\/span>coconut water, because coconut milk tends to separate. Whisk apple\u00a0<\/span><\/span>cider vinegar into coconut milk. Set aside to curdle, about 5 min<\/span>utes.\u00a0<\/span><\/span>Sift rice flour, oat flour, brown sugar, cocoa powder, baking pow<\/span>der, baking soda, salt, and ground cinnamon into a large bowl.\u00a0<\/span><\/span>Add grapeseed oil, vanilla extract, and flax egg to the coconut\u00a0<\/span><\/span>milk mixture and whisk until combined.\u00a0<\/span><\/span>Pour wet mixture into the dry mixture and combine with a rubber spatula until dry ingredients are just incorporated. Stir in the shredded zucchini, \u00bd cup carob chips, and boiling water.\u00a0<\/span>Fill molds \u2154 full. Garnish with a sprinkle of carob chips. Bake 15\u00a0<\/span>minutes, rotate muffin tin, and continue baking until a toothpick\u00a0<\/span>comes out clean, about 10 more minutes.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Silky, smooth, and chocolaty. What more could you want? Portions:\u00a0Make 6 Ingredients: 1 tablespoon flaxseed meal\u00a0 3 tablespoons hot water\u00a0 \u00bd cup (120g) coconut milk\u00a0 2 teaspoons apple cider vinegar\u00a0 \u00be cup (106g) white rice flour\u00a0 \u00bc cup (23g) gluten-free oat flour\u00a0 \u00be cup (160g) dark brown sugar, packed\u00a0 \u00bc cup (21g) Dutch-processed cocoa powder\u00a0…<\/p>\n\n