Double Chocolate Madeleines
- Jan 10, 2019
The only thing better than the fact that these madeleines are out of this world... is that they have NO ADDED SUGAR!
- 2 eggs large
- 1/2 cup granulated stevia blend or erythritol
- 1/4 cup unsweetened cocoa powder
- 1 cup gluten free baking flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3 tbsp vegan butter or coconut oil melted
- 1/4 cup unsweetened almond milk
- 80 grams Lily’s Dark Chocolate chopped
- pistachios crushed
- freeze dried raspberries, crushed
Preheat oven to 325 F and prepare a madeleine pan with non-stick spray. In a mixing bowl, beat the eggs and granulated stevia baking blend or erythritol with a hand held mixer until light and fluffy, about 2 minutes.
Add in the vanilla, melted butter and almond milk and mix until combined. In another bowl, stir together the gluten free baking flour, cocoa powder, baking soda and salt. Add the dry mixture to the wet and mix until a batter forms. Spoon the batter into the madeleine molds (should fill 24 standard madeleine molds) and bake for 8-9 minutes.
Once cooled, melt the chocolate in a microwave safe bowl and dip each Madeleine halfway into the chocolate. Place the dipped madeleine on a baking sheet lined with parchment paper and sprinkle with crushed pistachios and freeze dried raspberries. Let cool at room temperature until chocolate has set or chill in the refrigerator until chocolate sets. Serve.
Recipe from: Peanut Butter + Chocolate