XXL Double Chocolate Muffins with Dates

Ingredients

• 300 g Dates (pitted)
• 380 g Plant-based milk
• 60 g Olive oil
• 50 g Cocoa powder
• 180 g Wholemeal spelt flour
• 2 tsp Baking powder
• 100 g Coconut blossom sugar (optional)
• 100 g Date chocolate (chopped; reserve some for sprinkling)

Steps

1. 1

   Preheat the oven to 180 °C using top and bottom heat, and prepare a muffin tin.

2. 2

   Place the dates, plant-based milk, and olive oil in a blender and blend until smooth to make a date cream.

3. 3

   Mix the wholemeal spelt flour, cocoa powder, and baking powder. Add the optional coconut blossom sugar, if using, and mix it in as well.

4. 4

   Add the date cream to the flour mixture and briefly stir everything together to form a smooth batter.

5. 5

   Fold the chopped date chocolate into the batter.

6. 6

   Transfer the batter to the prepared muffin tin and sprinkle some of the chopped chocolate over the muffins.

7. 7

   Bake the muffins for about 30 minutes.

8. 8

   Allow the baked muffins to cool slightly, then enjoy.

Notes

The source does not specify the exact number of muffins; the servings are therefore estimated for six XXL muffins. For regular-sized muffins, the amount of batter will yield correspondingly more muffins. An exact baking time for regular-sized muffins is not provided.

Nutrition per serving

• Dessert
• sweet baked goods
• muffins
• vegan
• date-sweetened
• chocolatey
• baked
• family-friendly