INGREDIENTS

1 cup almond flour
1 cup medjool dates, pitted and chopped
1/8 cup water
3 tablespoons flax meal + 9 tablespoons (1 cup + 1 tablespoon) water
2 tablespoons melted coconut oil
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon sea salt
sprinkle of cinnamon
1/4 cup dark chocolate chips (check labels, make sure there is no dairy)

INSTRUCTIONS

Make the flax eggs by adding the flax meal to the water in a medium-sized bowl. Pro tip: You can make your own flax meal by putting flaxseeds into your blender and pulsing it a few times. Stir the flax meal and water into a gelatinous paste and set your bowl aside.

Combine the chopped dates and water in your blender or food processor. Whirl the contents until you have a thick, sticky paste. Add a bit more water if it’s too dry.

In a larger mixing bowl, combine the almond flour, baking soda, cinnamon, and sea salt. Pour in the melted coconut oil, flax egg mixture, and vanilla. Keep stirring until you have a thick, creamy batter.

Add the date/water mixture and chocolate chips. Continue to stir until your mixture is thoroughly blended.

Spritz a muffin pan with coconut spray or slather on some coconut oil. Scoop batter from the mixing bowl with a small spoon and fill each compartment almost to the rim. The muffins won’t rise very much.

Pop the tray into your oven and bake at 350 degrees for about 25 minutes. The muffins should be slightly brown on top, and if you insert a fork or toothpick into the center of one of them, it should emerge without crumbs.

Feel free to devour these muffins while they’re hot! You can enjoy them plain or with vegan butter or margarine. They’re great either way! Cover any leftovers and keep them on your counter for up to three days. But they’re best fresh, so eat as many as you can.

We love these succulent muffins, and are confident that you’ll feel the same way. Happy eating!