These are really tasty, quite intense but very nice served with a dash of whipped cream!

Prep time: 15mins

Cook time: 20 mins

Servings:  approx 10 muffins



  • 120g Butter (can use coconut oil)
  • 1/3 cup cacao
  • 2 T pure maple syrup or 1/4 cup organic rice malt syrup (no fructose)
  • 6 eggs
  • 1/2 coconut flour
  • 2 scoops Chocolate 180Superfood (or use extra 1/4 cup coconut flour)
  • 2 tsp baking powder
  • 1/8 t stevia (optional - not needed if using 180)
  • ½ cup crushed frozen raspberries


  1. Turn oven onto 180c
  2. Put butter, cacao and maple syrup in a large pot and melt over medium heat.
  3. Whisk eggs into chocolate mixture one at a time.
  4. Fold coconut flour, baking powder and raspberries into wet ingredients until just combined.
  5. Spoon into silicone muffin cases.
  6. Bake for 20mins or until firm to touch.