Have you ever met a dessert you wished you could eat for breakfast? Because I pretty much dream of chocolate all day errrr day. Luckily for you, this clean chocolate coconut mint muffin recipe CAN be eaten any time of the day, and pretty much guilt-free. Of course, everything in moderation, but it’s amaze, if I do say so myself…and healthy, clean, gluten free, and dairy free + vegan optional. boom.
Chocolate Coconut Mint Muffins
Yields about 15 muffins; dairy-free, gluten-free, and vegan optional
INGREDIENTS
- 1/3 cup unsweetened cacao powder
- 1 1/2 cup gluten free baking flour
- 1/2 cup applesauce
- 2 eggs OR another 1/2 c applesauce
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 cup unsweetened coconut milk
- 3 tablespoons coconut or avocado oil
- 1/2 cup dried, pitted dates
- 1/2 cup walnuts
- 1/2 cup cashews
- Optional: 1/4 cup dairy + soy free dark chocolate chunks (I like the Enjoy Life brand)
DIRECTIONS
- Preheat oven to 350 degrees F
- In a food processor, combine dates, walnuts, and cashews and blend until a butter-like consistency has formed
- In a large bowl, add all remaining ingredients and blend until thoroughly mixed. Add nut+date mixture, and mix until everything is evenly
- Line muffin tins with cupcake liners, or spray with coconut oil.
- Cook for about 30-40 minutes, depending on your oven. Mine always seems to take about 10 minutes longer than normal. Test with a toothpick, and when it comes out clean, remove muffins
- Let cool and enjoy!
salty sweet seasons 
These look to die for. I have a sensitivity to apples and was wondering what you suggest I sub the apple sauce for. Can’t wait to make these
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