Serves 12 Ingredients 4 Tbsp liquid coconut oil 180 g Dairy-free dark chocolate ( I use Ombar) 1 Cup oat flour 3 Tbsp cocoa powder 1/4 Cup Ahorn Syrup 1 vanilla pod 1 Cup oat milk (I use Provamel) Handful walnuts 1,5 Tbsp Tartaric acid How Preheat 1. Preheat the oven to 180 degrees. 2. Line 1 muffin tray (12 pieces) with unbleached paper muffin. 3. Break 180g of chocolate into the bowl and melt it au bain marie. 4. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the tartaric acid, coconut oil, oat milk, ahorn syrup, melted chocolate, seeds of the vanilla pod and the walnuts, mix until combined. 5. Pour the mixture with a tablespoon into the prepared muffin tin and place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle. 6. Leave to cool for around 5 minutes & enjoy! Note: for an extra tasty indulgence serve warm with a scoop of vanilla ice cream or melted chocolate and top it to with almond flakes. Bon appétit!