Dessert

Samoa Mini Muffins is for Dessert.

Samoa Mini Muffins takes 60 minutes to prepare.

Samoa Mini Muffins takes 60 minutes to cook.

Samoa Mini Muffins makes 24 servings.

The ingredients for Samoa Mini Muffins are:

For the mini muffins:
2? cups blanched almond flour (such as Honeyville)
? teaspoon baking soda
A scant less than ? teaspoon salt
6 tablespoons honey
? cup coconut oil, softened or liquid
1 tablespoon vanilla extract
1 teaspoon Lemon juice
3 whole large room temp eggs

For the coconut caramel topping:
1 can full-fat coconut milk (about 1? cups)
? cup mild flavored honey or maple syrup
A pinch of sea salt
1 rounded tablespoon ghee
2 teaspoons vanilla extract
? cup finely shredded coconut, plus 2 more tablespoons for garnishing

For the dipping chocolate:
6 squares of Ghirardelli Intense Dark 86% Cacao Midnight Reverie Bar

Here is how you make Samoa Mini Muffins:

For the mini muffins:Preheat the oven to 350 degrees.Oil the mini muffin pan to prevent sticking.In a large bowl, mix together the almond flour, baking soda and salt.In another bowl, combine the honey, oil, vanilla, lemon juice and eggs.Add the oil/honey mixture to the dry ingredients. Mix till just combined.Scoop the batter into a zip lock bag, twisting the other end to close it. Snip the end off of one of the corners with a scissors. Start with a small cut. You can always make it bigger if you need too. Squeeze batter into muffin tray. Smooth the tops if needed and bake for 10-12 minutes.Let cool in the pan for 5 minutes, remove from the pan and cool completely on a wire rack.For the coconut caramelIn a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to a boil over medium high heat, being sure that they are well combined. Reduce to a medium heat, and let the mixture boil down for about 35-40 minutes.Add the ghee and vanilla, stirring it in till well incorporated.Continue cooking for another 5-15 minutes or as long as needed until it is a deep caramel color. Don?t rush the process. Depending on how hot your burner is this process could be faster or slower. Stir often toward the end to keep the bottom from burning too much. A little burning is fine as long as you are stirring it in to the mixture. It will give it a darker flavor.Remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it?s creamy, shinny and smooth.While the caramel is cooking, spread the coconut out on an ungreased cookie sheet and toast the coconut in a 325 degree oven. Stir often till golden, about 5-10 minutes. Remove from the oven and let cool.Mix the toasted coconut into the caramel minus a tablespoon or so for garnishing later. Use coconut caramel while still warm for best spreading results. Caramel can be made ahead of time(w/o the shredded coconut) and reheated in a double boiler.For the dipping chocolate:Melt the chocolate squares in a double boiler until smooth.Assembly:Dip each muffin in the melted chocolate and place on a piece of parchment paper.Place in refrigerator and let cool at least 15 minutes.Remove from fridge once the chocolate has hardened and spread coconut caramel on top of each muffin.Top with strudels of chocolate (optional) and toasted coconut shreds.Serving Size:?makes 24 mini muffins

The nutritional information for Samoa Mini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 265.1

• Total Fat: 20.6 g
• Cholesterol: 24.2 mg
• Sodium: 86.1 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 3.2 g
• Protein: 6.4 g

The dietary needs meet for Samoa Mini Muffins is Gluten Free