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Chocolate Hazelnut Muffins

PREP TIME 20 minutes  |   TOTAL TIME 40 minutes

​Ingredients​

  • 1 Cup Coconut Flour

  • 1/2 Cup Cacao Powder

  • 1 Tsp Baking Soda

  • 1 Tsp Chia Seeds

  • 1/2 Tsp Sea Salt

  • 1 Tbsp Monk Fruit

  • 1/2 to 3/4 Cup Coconut Oil (more oil makes moister)

  • 1/2 Cup of Dates

  • 2 Eggs (for Vegans use Just Eggs substitute)

  • 2 4oz Yogurt Plain or Vanilla

  • 1 Tsp Vanilla Extract

  • 1/4 Cup Maple Syrup

  • 1/4 Cup Chocolate Hazelnut Almond Butter

  • 1/8 Cup Hazelnuts or Dark Chocolate Chips 

  • Powdered sugar 

Directions​

  • Preheat oven to 350 degrees

  • Take dates and add them to a bowl and soak in warm water for 15 minutes

  • Blend dates in a Cuisinart until finely chopped

  • In a large bowl add Coconut Flour, Cacao Powder, Chia Seeds, Sea Salt, Monk Fruit  and mix together thoroughly

  • Add Dates, Eggs (or egg substitute), Yogurt, Vanilla Extract, Coconut Oil and Maple Syrup in a bowl and mix thoroughly, then add to dry ingredients and mix both together

  • In a separate bowl add Chocolate Hazelnut Almond Butter and heat it in a microwave for 30-45 seconds, make sure it is completely melted

  • Spray muffin tray with Coconut Oil and add muffin mixture evenly to make 12 muffins

  • Add Chocolate Hazelnut Butter to each muffin and mix in with toothpick then gently pat each muffin until they are nicely formed

  • Sprinkle Hazelnuts or Dark Chocolate Chips over the muffins

  • Bake for 20-25 minutes do not overcook or muffins will get dry in the middle

  • Plate the muffins on a tray and optionally sprinkle with Powdered Sugar, enjoy! 

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