Ingredients
3 clementines (mandarins)
2 eggs
½ tsp vanilla
3-4 tbsp coconut nectar (see note below)
1 cup almond flour
1 tsp baking powder
3 tbsp cacao powder
3 tbsp dark chocolate chips/drops
Method
Boil the 3 clementines in water for one hour, drain and allow to cool slightly before using.
Preheat the oven to 160C.
Take the clementines and remove the top part with the stem joins, place them whole along with any juices into a food processor. Add to this your coconut nectar (or alternative) and vanilla. Blitz until well processed.
Take a small bowl and separate your eggs, place the egg whites in the bowl and add the yolks into the processor with the orange mixture. Process the egg yolks with the orange mixture for at least one minute, until creamy.
In the small bowl, beat your egg whites until fluffy and hold/form peaks.
If you still have large pieces of skin in your orange mixture and they are tough, you may need to sieve this through to remove these, I did when making the recipe, but this just depends on your oranges. Place mixture back in processor if you have had to do this. To this add in your almond flour, baking powder and cacao powder. Process until well mixed.
To the processor add in a large spoon of your egg whites and pulse through to lighten the mixture. Then remove and fold through the rest of the egg whites with a spatula.
Finally fold through carefully 2 tbsp of chocolate drops.
Spoon into mini cake trays. I use a silicon one like THIS. Or you could make into cupcakes/mini muffins too. Sprinkle over the remaining chocolate drops.
Bake for 10-15 minutes (depending on the size you are making).
Remove and allow to cool. Enjoy!
NOTE: you could also use honey or maple syrup instead of coconut nectar. Or use chicory root syrup (max 2 tbsp if using this).
