This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂
*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*
3 large avocados
1 cup unsweetened cocoa
1/2 cup agave
1/3 cup unsweetened almond milk
1/3 cup pure maple syrup
1 pre-made graham cracker pie crust/shell
1/2 tsp. pure vanilla extract (optional)
1/2 cup medjool dates
Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
Add the mixture into your pre-made pie shell and smooth it out.
Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.
*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*
My kids are really picky and I’ve made many chocolate muffins but this is the favourite in my house! So now that I created a recipe that’s finally a hit with everyone I’m sticking to it! No more playing around with ingredients anymore when it comes to chocolate muffins/cupcakes in my house! LOL These muffins are really fast to make and have very simple ingredients. Sometimes the simpler recipes create the best outcome!
I want to mention that depending on the flour that you choose to use you may need to use a little more milk in the recipe. If you find it a little too dry then add 1 tbsp. more milk at a time. I tried to cut the sugar down in my recipe but that didn’t work out so well with my taste testing crew over here. Ugh! So it’s best to use 1/2 cup for best results. In order to make myself feel better I only add a few mini chocolate chips on top of each muffin instead of adding them into the batter. I cut down on sugar in that sense and the kids didn’t notice. Hey sometimes you have to be a little sneaky if it’s for their best interest right? 🙂
Here is my super easy and kid approved recipe …
CHOCOLATE MUFFINS WITH MINI CHIPS
* Makes 12 Muffins*
1 1/2 cups flour, I usually use brown rice flour or spelt flour. I’ve also used a mix of regular unbleached flour and brown rice flour and it worked really well.
2 tsp. baking powder
1/3 cup veggie or coconut oil
1/4 cup cocoa powder, you can add more if you like a stronger chocolate taste.
1/2 tsp. pure vanilla extract
3 tbsp. flaxmeal
6 tbsp. water
1 cup unsweetened almond milk. Depending on the type of flour you use you may need up to 1/4 cup extra as some flours draw in the moisture more than others.
1/2 cup coconut sugar
Handful of vegan mini chocolate chips
You will need:
3 mixing bowls: 1 large, 1 medium & 1 small
1 muffin tin (for 12 muffins)
12 paper muffin liners
Preheat oven to 400 F
Add your flaxmeal to a small bowl and add 6 tbsp. of water to it. Mix and set aside for a few minutes until it thickens up a bit.
Line your muffin tin with paper liners.
Add flour, baking powder, cocoa and sugar into the large bowl and combine well.
In your medium-sized bowl add milk, oil, vanilla and flaxmeal mixture. Mix well.
Add your wet ingredients into your dry ingredients and combine. Don’t over mix. Add in a little extra milk if needed.
Scoop up the batter and fill up your muffin tin.
Top each muffin with some vegan chocolate chips.
Pop them into the oven for 20 minutes.
Once baked allow to cool off in the muffin tin. Transfer to an air tight container.
* If you wanted to make cupcakes with this recipe then just add the mini chips to the batter instead. Once baked allow them to cool off completely and then ice them. Place them in the fridge for a bit to allow your icing to set nicely*
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