Ohhh how we love chocolate!!!
I (Amanda) live in New Hampshire, very close to the King Arthur Flour bakers store. It is the only King Arthur store in the WOLRD (I think), and when I move this June, this is the one place I will miss :)
This place is seriously AMAZING. Mostly because they have a whole section devoted to everything chocolate:
Yup, chocolate bliss indeed!
Speaking of chocolate and bliss, we have a new muffin recipe for you. These gems are gluten-free, dairy-free, vegan, soy-free, and sweetened with natural sweeteners!! Hard to believe right? These will definitely meet your cravings for chocolate without making you feel too heavy and hopped up on sugar. Did we mention that they are packed with high protein almond flour?
Enough words right? Lets get to it…
Double Chocolate High Protein Vegan Muffins
(gluten-free, vegan, soy-free, naturally sweetened, dairy-free, egg-free)
Serving: 8 muffins or about 30 mini bite-size muffins
2.5 cups almond flour
4 TBS good quality cocoa powder (I used King Arthur brand of course!)
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp cinnamon
1/4 cup coconut oil, melted
1/2 cup honey/agave nectar/maple syrup
2 flax “eggs”* (or 2 regular eggs)
about 1/2 cup chocolate chips
1. Preheat over to 350F.
2. Mix all dry ingredients in a bowl. Mix all wet ingredients in a separate bowl and then add them to the dry ingredients.
3. Mix well. The batter will be thick.
4. Spoon the batter into muffin liners. (about 4TBS batter per muffin or 1TBS batter per mini muffin)
5. If making regular sized muffins, bake for 25-30 minutes. Mini muffins will bake for about 18-22 minutes.
*recipe for 2 flax “eggs”: Grind 2 heaping TBS of flaxseeds in a coffee grinder or magic bullet. Whisk in 5-6 TBS hot water. Thats it!
Let the muffins cool for a few minutes and then dig in! I spread a little coconut oil on mine and it was AMAZING!
Thats it for today rewilders!
Let us know what you think by commenting below! We love hearing from you :) Have a great Memorial Day tomorrow!