Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Double choc muffins (GF)


Double choc muffins (GF)

Double choc muffins (GF)

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.

Author: Rah

2 thoughts on “Double choc muffins (GF)

  1. I’m a huge fan of cacao nibs. Nature’s little chocolatey treats! Love the sound of this recipe. I can imagine just how moist and fudgy the muffins would be! Do you think you could use the same recipe and bake it in a brownie tin to cut into squares?

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