When plain chocolate isn’t enough…let’s DOUBLE it!
This muffin recipe is based on my popular Paleo Apricot Muffins Recipe, but substitutes apricots for dates, and adds raw cacao powder and dark chocolate chips to create a natural chocolate flavor.
These muffins are so quick and easy to make and are packed with fiber and superfoods, making them an excellent alternative to traditional chocolate muffins or chocolate cake.
1 cup pitted whole dates
1/2 cup coconut flour
1/2 cup raw cacao powder
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
1/2 teaspoon honey or raw agave nectar
1/8 teaspoon natural vanilla extract
3/4 cup dark chocolate chips
Preheat the oven to 325 degrees F.
Pulse the dates in a food processor until finely chopped.
Add the coconut flour, cacao powder, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the chocolate chips.
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for about 25 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10-12 muffins. They can be enjoyed straight out of the oven while the chocolate chips melt in your mouth, or stored in an airtight container and enjoyed within a few days.
I hope you enjoy them as much as I do!