*I found that they are super moist and slightly fudgey if they don’t cook until they are too dried out. I’ve noticed that they take from 10 to 15 mins depending on the weather and how closely I paid attention to the measurements.

*Definitely don’t let them cook longer than 15 mins because the best part about these little bites of heaven is how moist they are. I forgot to start the timer once and they are not nearly as good when they cook too long. Think dry cake vs. super moist and fudgey.

*I like to freeze these little bites of bliss and warm 4 up in the microwave for a minute for a fresh baked snack in a snap.

*I used the vitamix to mix this recipe but a food processor should work nicely too. OR you could use nut butter instead of the roasted nuts. I don’t typically work with recipes and frankensteined this one from several recipes I found online. I’m curious to see how it would work without the rice flour and with using stevia or dates in place of the honey.   But, here is how I ended up with these little bites of heaven….

Gather your ingredients. I like to use fresh eggs that have been sitting at room temp for a couple of hours.

Add ingredients to Vitamix or food processor in the order listed on ingredient list. Mix well after each addition. 

The potatoes and dry ingredients are the last to join the party. The batter is getting thick so you might have to pulse a few times vs running the machine at high speed. 

The batter will be smooth but thick. And delish!! I totally lick the spoon clean when I make these!

Fill muffin cups almost to the top. They don’t puff up a ton so you can use the space.

They are ready when the top is set and you see little cracks start to decorate the top.

Whats the very best way to know they are finished? Taste test of course! When the wrapper peals away easily and the center is set – but still fudgey they are ready to eat.  Do not cook these for too long!