Ingredients

  • 200 g good quality white chocolate 
  • 1/4 cup pure cream (60 ml) 
  • 1/4 cup passionfruit pulp, including seeds (3 – 4 fresh passionfruit) 
  • 1/2 tsp vanilla paste or extract 
  • pinch sea salt 
  • 200 g shortbread biscuits, crushed 

To Decorate

  • 100 g white chocolate, extra 
  • toasted flaked almonds, lightly crushed 

Method

  1. Preheat oven to 180°C. Line a muffin tin with paper cases. 
  2. Tip dry ingredients – quinoa through salt – into a large bowl. Stir to combine, then make a well in the centre. 
  3. Combine remaining ingredients – eggs through oil – in a jug and whisk until smooth.
  4. Pour wet ingredients into dry and stir until fully incorporated. Divide into lined muffin tin holes
  5. Bake 20 – 22 minutes until a skewer inserted in the centre of a muffin comes out clean. Turn out onto rack to cool completely. 
  • Makes
    25
  • Prep
    10mins
  • Chill
    60mins
Pin It
MENU