I have a very special treat for you today! Remember the blueberry gluten-free mini muffin recipe I posted a few weeks ago? If not, check it out, it’s amazing!! People loved it so much that I decided to come up with a chocolate version of it …because let’s face it, everyone is a fan of chocolate!
These mini muffins are a delicious way to get some fiber and nutrients into your diet without sacrificing taste and texture. It is a great idea to add nuts, seeds and other super foods to the dough mix, like maca powder, goji berries, chia or raw cacao and coconut butter in this case.
If you read my blog regularly, you know that I am chocolate-obsessed. Chocolate has always been my favorite sweet treat and as a nutritionist, I am not ashamed to say that. I believe that chocolate is an incredibly healthy food that everyone should enjoy more of. Yes, really!
I am not talking about the hydrogenated-fat-and-sugar- laden, fake-cacao chocolate you can buy at a convenience store. That is no good, so stay away from it.
Unprocessed, raw cacao is what makes chocolate healthy, not the other filler ingredients. Hence, the richer the cacao content of your chocolate bar, the better and more nutritious it is. I make my own chocolate all the time as I find it to be an easy and simple process, plus the quality and taste are superior to the store-bought stuff. You will have to come over and try some ♥
Back to my chocolate chip muffin recipe, which I know you can’t wait to try!
For this batch I used 100% almond meal left over from my making almond milk almost every morning. I just collect the pulp in a jar and store in the ridge until I am ready to use it (it keeps fresh for a few days). It tastes great and it makes me feel efficient!
If almond meal alone is a bit too fibrous for you, you can mix in a table spoon or two of gluten-free oat or coconut flour.
I use coconut butter and oil in all of my dessert recipes as I think it is flavorful and so very healthy for your body, skin and hair. Despite the fact that most of the fat in coconut is saturated, it is considered a healthy fat. It is different in chemical composition from the artery-clogging animal fats.
Of course, you always want to use in moderation. A couple of tablespoons is all I used in this recipe to create the perfect combination of aroma, flavor and texture. Yum!
- 1 ½ cup almond meal or flour
- 1 cup cacao powder
- 2 Tbsp coconut butter/oil
- 2 eggs
- 2 ripe banana
- 5-6 pitted dates (or 2 Tbsp of coconut or date sugar)
- ¼ cup pecans (chopped up into pieces)
- 1 Tbsp chia seeds, hemp seeds or both (optional)
- ¼ tsp baking soda
- 2 Tbsp almond or any other nut milk of choice (coconut milk works great!)
- ¼ cup raw chocolate nibs
- *Chocolate frosting (optional):
- ½ c cacao powder
- 1 pitted avocado
- 1 Tbps raw honey or maple syrup
- Pre-heat oven to 350 F
- In a bowl, mix in all dry ingredients (almond meal, cacao, pecans, seeds if using, chocolate nibs and baking soda)
- In a food processor, blend in egg, coconut butter/oil, bananas and dates (sugar) until smooth
- Mix everything well together and form 2" dough balls with your hands
- Line up in muffin cups ($2 at Whole Foods) or a muffin pan
- Bake for 20 min
- Let cool off or refrigerate prior to eating