This recipe is YUM. There I said it. I have so much trouble getting sweetness balance right on muffins but when it is chocolate, there’s no problem because I can fill it up with date fudginess and it just works. These have the added bonus of cacao nibs which are not only good for you but give a chocolatey crunch to the muffin which is divine!
Hope you enjoy.
1 cup buckwheat flour
1 cup brown rice flour
1 cup tapioca/arrowroot flour
1 1/2 tsp baking powder
1 tsp bicarb soda
1 cup non dairy milk (plus 2 T apple cider vinegar)
2 T chia seeds (soaked in 1/2 cup water)
10 medjool dates, pitted and soaked
1/3 cup cacao powder
1/4 cup coconut cream (take the thick cream off the top of a tin, and leave the water)
2 T melted coconut oil
2 T brown rice oil
1 tsp vanilla extract
1/3 cup cacao nibs
Put dates and coconut cream in a food processor and blend into a paste.
Mix dry ingredients in a bowl and stir in all wet ingredients, then add nibs.
Spoon into muffin trays and bake at 180 deg C for 20 minutes or until cooked through.