FLOURLESS CHOCOLATE MUFFINS

FLOURLESS CHOCOLATE MUFFINS

By civilizedcavemancooking.com

Serves: 12

Ingredients

200g/1 cup whole pitted dates, packed

240ml/1 cup hot water

1 medium avocado (roughly 1 cup)

220g/1 cup almond or cashew butter

120ml/½ cup full-fat canned coconut milk, warm enough so it is pourable

1 large egg

40g/1/3 cup cocoa powder

1 tablespoon pure vanilla extract

1 tsp apple cider vinegar

½ tsp sea salt

1 tsp baking soda

2 tbsp dark chocolate chips or cacao nibs

Instructions

Preheat oven to 200 degrees C/400 degrees F.  Pour water into a small, microwave safe bowl and microwave for 1.5 minutes.   Carefully add dates to water then set aside and let soften for 10 minutes.  Thoroughly drain the water and discard (there is no need to squeeze or pat the dates dry) then add dates and remaining ingredients, except for the chocolate chips/nibs, to a high powered blender or food processor.  Blend for 30-45 seconds, scrape down the sides, then blend for another 30 seconds-1 minute or until the batter is completely smooth.  Using a ¼ cup cookie or muffin scoop, divide the mixture between 12 muffin cups lined with silicone or paper liners.  Sprinkle the tops of each muffin with a few chocolate chips/nibs then bake on the middle rack for 15 minutes or until a toothpick comes out clean.  Let cool completely and store in an air tight container.