New way of strawberry muffins guten-free sugar-free

New way of strawberry muffins

Hello, friends, food lovers, and community! Greetings!
Strawberry season has arrived early here. While we don't have local Norwegian strawberries just yet, there are plenty of imported strawberries available in the market at discounted prices, which is typical for this season. We’re enjoying them a lot, but sometimes it’s nice to explore different ways to use them.
I’ve created a new recipe for strawberry muffins that have a delightful crunch, a natural strawberry flavor, and are both gluten-free and sugar-free.
It looks very complicated and time-consuming, but it is not.
Has four steps for making these muffins.

1. Making base
2. Making chocolate sauce
3. making cream
4. Finishing with strawberries.

Ingredients for the base.

Strawberries to crush. Just blended them in a mixer, no sugar added.

1/2 cup oatmeal
1/2 cup almonds
2 tbsp tahini
a pinch of salt
1/2 tsp baking powder
2 tbsp crushed strawberries without sugar
1/2 tsp vanilla
1 tsp avocado oil

1/3 cup of jaggery syrup, 100 grams of organic jaggery soaked in 2 tbsp water, and cooked until it became a syrup.
Step 1st: Making base

Ground oatmeal and made powder, poured into a mixing bowl
Ground almonds into powder and mixed with oat flour.

Added salt and baking powder, mixed it well, and kept aside.

In another bowl, poured the tahini sauce.
Added 2 tbsp crushed strawberries,
Added 1/3 cup of jaggery syrup and 1/2 tsp vanilla extract.

Mixed it well.

Mixed wet ingredients with dry ingredients gradually to make a sticky dough.

The dough looked like this.

In the baking pan, spread baking paper
Brushed 1 tsp of avocado oil on it
placed lemon-sized dough balls on baking paper.
Flattened them like cookies pressing with a finger.
They are ready to go into the oven.

Baked them preheated oven at 180 C for about 15 minutes.
(If you like raw oat taste, you can just keep these in the refrigerator instead of baking them.)

Meanwhile, made the chocolate-nuts mixture/topping
Step 2nd: Making the chocolate-nuts mixture for Topping
Ingredients:

100 grams of dairy-free dark chocolate, sorry, there are a few black raisins mixed in the chocolate. Chocolate is from our snacks box.
2 tbsp crushed strawberries
1/2 cup almonds
20 grams of coconut jaggery

In a mixer jar, put almonds and jaggery
Then strawberries
And melted chocolate, I used the same saucepan, in which I made a sugar syrup

Blend all ingredients until they are well combined.

The base is baked, but it has become a little dark due to the jaggery. Kept them aside to cool down.
(Also, our oven is new, and it is our first time baking in a new oven, we need time to adjust to it.)
Step 3rd: Preparing the cream
1/2 cup of cashews
1 tbsp melon seeds
1 tbsp agave syrup
1 tbsp tahini
1 tbsp crushed strawberries
pinch of salt and a few drops of vanilla extract.

In the mixer jar, I put cashews, added melon seeds, and blended them until a fine powder formed.Transfered it in a small bowl.

Added agave syrup, tahini, crushed strawberries, a pinch of salt, and vanilla.

Mixed it well using a spoon.

First, I applied the chocolate nougat to the base
Then, cashew cream. an appropriate amount.

I spread it evenly.

Step 4th: finishing with strawberries and mint.

Here I used strawberries, muffin bases with a topping, and a few mint leaves.

Cut strawberries into quarters.

Placed them on the nougat, cashew creamed base. according to your choice and design.

For each muffin, used 2 strawberries.

and finished with mint leaves.
And they are done, took around 2 hours to make, but finished in 20 minutes.
thank you.:)