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My Vegan Valentine

(Chocolate and hazelnut muffins)
A decadent vegan muffin
  • Preparation 15 minutes
  • Cooking 25 minutes
  • Power 350 °F (180 °C)
  • Quantity 10 muffins
See ingredients
  • 200 g (⅔ cup) Madame Labriski date puree

  • 115 g (½ cup or 125 ml) plant-based milk or milk of your choice

  • ½ tablespoon (7 ml) baking powder

  • ½ tablespoon (7 ml) vinegar

  • 75 g (½ cup) chickpea flour or flour of your choice

  • 50 g (½ cup) cocoa powder

  • 50 g (½ cup) ground hazelnuts

  • 100 g (½ cup) dairy-free dark chocolate chips

  • Dairy-free chocolate chips, for decoration (optional)

  • Ingredients
  • Steps
  • History

Ingredients

  • 200 g (⅔ cup) Madame Labriski date puree

  • 115 g (½ cup or 125 ml) plant-based milk or milk of your choice

  • ½ tablespoon (7 ml) baking powder

  • ½ tablespoon (7 ml) vinegar

  • 75 g (½ cup) chickpea flour or flour of your choice

  • 50 g (½ cup) cocoa powder

  • 50 g (½ cup) ground hazelnuts

  • 100 g (½ cup) dairy-free dark chocolate chips

  • Dairy-free chocolate chips, for decoration (optional)

7 steps

  • Preheat the oven to 350°F (180°C).

  • In a bowl, thoroughly combine the date puree, milk of your choice, baking powder and vinegar. Wow, it sizzles!

  • Incorporate the flour, cocoa powder, ground hazelnuts and chocolate chips.

  • Line the muffin pan with parchment paper or silicone liners—otherwise, everything will stick.

  • Divide the batter evenly among the cups and decorate each muffin with chocolate chips, if desired.

  • Bake for about 25 minutes.

  • It will certainly smell like loooooooove in the house when you make these!

History

VEGAN and GLUTEN-FREE muffins with a chocolatey batter that tastes a bit like Nutella. Some will say these muffins taste like heaven while others will applaud the fact they’re gluten-free. But one thing’s for sure, they’ll bring nothing but love. This recipe is proudly featured in my French cookbook Bye-bye sucre raffiné, bonjour purée de dattes! Since the book’s release, I’ve been told nothing but good things about it, so I thought I’d share it here. Bon appétit!

*** By the way, this recipe is incredibly scrumptious if you use my chocolate date puree. The flavour goes right off the charts… that’s if you like chocolate of course.

This recipe will feature in my upcoming cookbook, available in summer 2021. Have you got your copies of my cookbooks yet?

Storage

  • Five days on the counter
  • A week and a half in the fridge
  • Three months in the freezer

We make life easier with our date purees

We make life easier with our date purees

Date puree - Chocolate

The natural sugar in dates, fibre, minerals and… the deliciously comforting taste of chocolate. How could anyone resist this excellent way of bringing a touch of sweetness to everyday life? A little chocolate date puree on your toast this morning?

100% recyclable packaging.

FAQ

Where can I buy Madame Labriski date puree?

At IGA, Rachelle Béry, Marché Tradition and Bonichoix grocery stores across Quebec. My purees contain no preservatives and can be found in the fruit and vegetable section (yes, dates are fruit) near the pre-cut fruit and vegetables. If you can’t find them, simply ask a member of staff!

What can I use as a substitute for almond powder or hazelnut powder?

You can always substitute one type of nut powder for another type of nut powder or even powdered seeds (sesame seed or sunflower seed powder). You can also replace almond powder with organic tiger nut powder. (Tiger nuts are a tuber.)

The recipe calls for a plant-based beverage, can I use regular cow’s milk instead?

Yes, always.

Can I use another type of flour than the one specified in the recipe?

Yes, you can simply use any type of flour you have on hand.