Storage (in a airtight container)
- Five days on the counter
- A week and a half in the fridge
- Three months in the freezer
350 °F (180 °C)
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 Energize Your Day, available in spring 2021. Have you got your copies of my cookbooks yet?
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!