Makes approx. 12 large muffins
1 cup ground almonds/walnuts/hazelnuts
2 cups ground oats
1 tsp baking powder
1 tsp bicarb soda
1/2 cup cocoa
2 Tbs brandy
1/2 cup desiccated coconut
1 cup water
Combine all of the dry ingredients in a bowl. Blend the eggs, brandy, dates and 1/2 cup of water until the dates are pureed. You may not need all of the water, so I would keep the remaining 1/2 cup of water out until all of the ingredients are mixed together. Then you can see how much more needs to be added to make a nice batter consistency. Pour the blended ingredients into the dry ingredients and mix thoroughly (add as much of the remaining water as needed).
Grease the muffin tin and bake at 170 degrees Celsius for around 20min (don’t forget to preheat the oven while you are getting the ingredient prepared!).
This recipe is also nice with the addition of 1/2 a cup of chopped walnuts and 1/2 a cup of sugar-free/dairy-free chocolate buttons (Well Naturally).