Date and Cashew Chocolate Muffins

  • Difficulty: Medium
  • 35 minutes
  • 3 servings

Chocolatey, pleasantly chewy, mildly crunchy and even a little fluffy? Yep! This is what you get when you bring together chocolate chips and cocoa with oat flakes, dates, beans, and cashew. So, it’s all in one! Some of us would say that only 2 of these per person is not fair serving at all.

Ingredients Needed for Date and Cashew Chocolate Muffins

    ½ cup oat flakes
    2 ounces of date
    2 ounces of canned bean
    1 ½ tablespoons of coconut oil
    1 tablespoon maple syrup
    1 tablespoon cocoa powder
    3 teaspoons of vanilla extract
    1 teaspoon baking powder
    3 ounces of chocolate chip
    3 ounces of cashew nuts
    1 teaspoon syrup
    1 tablespoon water

How to Make Date and Cashew Chocolate Muffins

  1. Add the oat flakes, dates, beans, 1 tablespoon of coconut oil, maple syrup, cocoa powder, 1 teaspoon of vanilla extract, a dash of salt, and the baking powder to the mixer. Mix until even.
  2. Transfer the mixture to a bowl. Add the chocolate chips and mix until even using a spoon.
  3. Transfer to a 6-cup muffin pan and bake for 20 minutes at 340⁰F/170⁰C.
  4. Add the cashew nuts, syrup, the remaining 2 teaspoons of vanilla extract, water, and the remaining coconut oil to a blender. Blend until smooth.
  5. Use this mixture to top the chocolate muffins. Optionally, you can garnish with grated chocolate.

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