Welcome to full-fledged decadence, my friends. Sometimes you just need chocolate. Maybe you’ve eaten your green-leafy vegetables, but maybe you haven’t. Maybe, just maybe, chocolate is calling your name and maybe, just maybe, you don’t want to go overboard with sugar or turn towards refined, processed foods to get your fix. It is quite possible that the high levels of saturated fat and artificial ingredients don’t appeal to you. Well, if this is the case, then say hello to this wonderful recipe filled with chocolaty and peanuty goodness!
You know you’ve experienced times in which you recognize that you have been a good girl (or boy) and you’ve eaten quite healthfully the whole day, few days, week, etc. and you can comfortably say to yourself, “Ya know, it’s been too long since I’ve seen my buddy chocolate and I really want to see how he is doing.” You know you’ve missed chocolate even though it’s only been one day since you’ve seen him (me cough cough) and you are completely aware of the fact that chocolate misses you just as much as you miss him. The realization that chocolate likes your taste buds just as much as your taste buds like chocolate has hit you like a hard punch in the stomach and those feelings have only compounded in the hours that you have been without each other. Clearly you were both put on this earth for a reason, so then why not enjoy the earth together, ya know?
I am going to take this opportunity to say, chocolate, thank you for always being there for me, through my high green-leafy vegetable intake and fondness for mangoes and strawberries to my thrill at discovering how easy it is to make a good guacamole, I have always found a place for you in my stomach. You’ve been there for me through the ups and downs of college, especially during those moments cramming for exams when all I wished for at every 11:11 (both am and pm, thank you very much) was a simple time machine to transport me to post-exam bliss. While that time machine never came, chocolate you were always there. So thank you.
This recipe is gluten-free and employs three types of flour. I was surprised how well all three flours combined to produce one rich, velvety treat. Enjoy!
Ingredients (makes 12-14 muffins):
¾ cup coconut flour
¾ cup oat flour
¾ cup almond flour
2 cups distilled water
1 cup date sugar
1 cup peanut butter
½ cup cocoa powder
1 medium ripe banana
3 teaspoons baking powder
1 tablespoon vanilla extract
2 oz unsweetened baking dark chocolate*
*I’d like to point out that I use unsweetened chocolate, which obviously lacks sweetness given that it’s unsweetened and all that jazz. Some people may not enjoy unsweetened dark chocolate as much as I do, in which case you may choose to leave out the drizzle of unsweetened chocolate on top. Sweetened baking bars tend to contain loads of sugar and I like to see sugar in the Candy Land board game versus my food as much as I can.
1) Preheat oven to 350 degrees. Line two cupcake tins with paper liners (or lightly oil your muffin tins).
2) In a blender, blend together peanut butter, distilled water, banana, and vanilla extract. Put this blended mixture aside while you mix the dry ingredients together.
3) In a large bowl, mix oat, almond and coconut flour with cocoa powder and baking powder. Once mixed, add the wet mixture to the dry mixture and stir with a large mixing spoon until all of the ingredients are completely combined.
4) Spoon the muffin batter into the liners until they are half to two-thirds full. One full tablespoon should be enough for each muffin!
5) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
6) While the muffins are cooling, warm the baking dark chocolate in the microwave for 1 minute, stir, and then warm for another 40 seconds. After the muffins have cooled for 10 minutes, use a small spoon and drizzle melted dark chocolate over the baked muffins. The chocolate should harden over the muffins after about 15 minutes.