Chocolate Muffins

• ½ cup of dates, puréed
• ½ cup of nonfat plain yogurt
• 1 cup of almond milk
• ¼ cup of coconut oil, melted
• 1 tsp. of vanilla extract
• 2 eggs
• ½ tsp. baking soda
• 1 tbsp. baking powder
• 2 tbsp. Stevia Sugar
• A pinch of salt
• 1 cup of whole-wheat flour (or your favourite flour)
• ½ cup of almond flour
• ½ cup of cocoa powder
• ½ cup dark chocolate chips

• Preheat oven to 175 °C (350 °F).
• In a bowl, add the puréed dates, yogurt, milk, coconut oil, vanilla, and eggs.
• Mix well.
• Add baking soda, baking powder, Stevia Sugar, and salt.
• Add flour and cocoa powder. Mix well.
• Finish by adding the dark chocolate chips.

To prevent the muffins from sticking to the pan, use parchment-paper baking tins and bake for 20 to 25 minutes. The muffin is ready when a toothpick comes out clean.

Puréed dates: Cover with boiling or very hot water 100 g (about ½ cup) of dates. Let stand for a few minutes, drain, and set the liquid aside. Purée with a hand blender. Add leftover liquid if necessary. The purée should remain relatively thick, but smooth.