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Ingredients
1 1/2 cups (240g) dairy-free dark chocolate chips: Choose high-quality chocolate to ensure a rich, deep flavor.
1/2 cup (120ml) coconut milk: Full-fat coconut milk will give the muffins a creamy, moist texture.
1/4 cup (60ml) maple syrup: This adds natural sweetness and keeps the recipe refined sugar-free.
1/4 cup (60g) almond butter: Almond butter adds richness and acts as a binding agent.
1/2 cup (120ml) unsweetened applesauce: This is used as a vegan egg replacement and adds moisture to the muffins.
1 tsp vanilla extract: Enhances the chocolate flavor.
1/4 cup (30g) cocoa powder: Adds extra chocolate flavor and deepens the color.
1/2 tsp baking powder: Helps the muffins rise slightly.
1/4 tsp sea salt: Balances the sweetness and enhances the chocolate taste.
Instructions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
Melt the Chocolate: In a medium saucepan over low heat, melt the dairy-free dark chocolate chips with the coconut milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat.
Mix in the Sweetener and Almond Butter: Once the chocolate is melted, stir in the maple syrup and almond butter. Mix well until everything is fully combined. The mixture should be smooth and glossy.
Add the Applesauce and Vanilla: Stir in the unsweetened applesauce and vanilla extract. The applesauce not only adds moisture but also helps to bind the ingredients together in place of eggs.
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