How much do you love all things chocolate? If the words rich and decadent are important to you when it comes to describing your favorite chocolate indulgences, then you are obviously a true chocoholic and in need of another wonderfully rich and decadent chocolate muffin recipe. You can never have too many. What is more, this choc muffin recipe is truly unique because of what it doesn’t contain. There are no eggs, grain, nor dairy used to make these muffins. And as long as you limit yourself to one muffin at a time then you will not be overdoing your FODMAP quota either.

I should warn you Vegan Chocolate Muffins are quite dense and probably should have been called Mini Mud Cakes or maybe Choc Mud Muffins but what the heck….Another warning I want to give you is this; raw hazelnuts just don’t do it for this recipe so make sure you take the time to roast the nuts first.

For the chocoholics who are vegan,

for the chocoholics who don’t do grain,

for the chocoholics who don’t do dairy,

for the chocoholics who don’t do high FODMAPs, and

for the chocoholics who eat the lot,

here is a chocolate muffin to die for

and as we all know…

a true chocoholic is willing to die for all things rich, decadent and extremely chocolatey!

VEGAN CHOCOLATE MUFFUNS

90g hazelnuts, roasted

130g almond meal

100g potato starch

120g coconut sugar

2 tsp baking powder

1 tsp bicarbonate of soda

¼ tsp pink himalayan salt,

200g good quality dairy-free 70% dark chocolate, melted

130g raw/or purified coconut oil

2 tsp vanilla extract

2 tbsp apple cider vinegar

120ml filtered water

Preheat oven to 150C and line a 12-hole muffin pan with muffin cases. Place all ingredients in a high speed blender and using a tamper blend on high until very smooth. Divide mixture between muffin cases and bake muffins for about 35-40 minutes. Allow muffins to cool slightly in pan then place muffins onto wire rack to cool completely.

When ready to serve decorate muffins with coconut yogurt and berries.