How to make
Grate the dark chocolate on a fine grater and grind the dates in a blender.
Beat the two eggs with the sugar into a fluffy cream and add the butter (very soft or slightly melted, but not quite liquid).
Pour the lemon juice, dates and chocolate and beat well, until a homogeneous mixture is obtained.
Finally, add the flour with the baking powder incorporated in it. Stir with a spatula, until it is absorbed and add the sliced almonds. Stir very lightly.
Divide the mixture into 12 silicone muffin molds or paper muffin cup.
Bake the chocolate muffins at 360°F (180°C) for about 15 minutes.
Once they have cooled, sprinkle the delicious chocolate and almond muffins with powdered sugar (optional).
Enjoy!
