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Tuesday, December 23, 2014

Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

My mom told me she was craving chocolate so I decided to indulge her with a delicious yet nutrient-dense dessert. These muffin tops are allergy-friendly, fudge-y, and have a light molasses flavor. These beat Vita Tops any day! They're even picky 3-year-old approved ;)

Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

Yields: 12 | Time: 1 hour

Dry:
3/4 cup oat flour
3/4 cup almond flour
1/4 cup cocoa powder
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp pink salt

Wet:
1 cup date paste (7 large medjools *175g* and 1/4 cup+ water)
1 flax egg (1 heaping tbs golden flaxmeal + 3 tbs water)
1/4 cup blackstrap molasses*
1/3 cup plain applesauce
3 tbs choice plant milk
1.5 tbs coconut sugar
1 tsp vanilla extract
72 chocolate chunks**

* If you don't like the taste of molasses, date syrup is a nutritious alternative
** I recommend Enjoy Life brand

Mix the flaxmeal and water in a small bowl. Add the dates to a small bowl of water to soak. Wait 10 minutes.
Preheat oven to 350F/177C.
Pit the dates and add to a small food processor with water. Blend until smooth.
Sift all the dry ingredients into a mixing bowl.
In another bowl, mix all the wet ingredients gently with a spoon.
Pour in half of the dry ingredients, fold, pour in the rest and fold again until incorporated.
Add a tablespoon of batter into each muffin mold (use a silicone tin so there's no sticking).
Add six chocolate chunks to each muffin and top with the remaining batter.
Bake for 26-28 minutes depending on how fudge-y you want them.
Remove from the oven and let cool/rest for 20 minutes.
Squeeze the molds gently from underneath before popping the muffins out.
Serve with a tall glass of cold plant milk!

Enjoy :)

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Nutrition facts (per muffin):
Calories: 160
Fat: 5.8
Sat: .5g
Protein: 3.5g
Carbs: 26g
  Fiber: 4g
Manganese 29% DV
Magnesium 12% DV
Potassium 14% DV
Copper 14% DV
Calcium 9% DV
Iron 12% DV
Selenium 5% DV





Update: Since these were such a big hit I decided to make them again but I realized halfway through I was out of dairy-free baking chips. Using my quick thinking I threw in some peanuts instead and they were fab! Good for those lovers of chocolate and peanut flavors together - but who isn't?