Chocolate Fudge Muffins

Sarah McCarthy

Prep Time 5

Cook Time 30

Course Dessert, Snack

Servings

Calories 187 kcal

120 g rolled oats milled to oat ‘flour’
80 g unhulled tahini
80 g sugar free hot choc
240 g canned organic chick peas
280 ml chocolate almond milk
30 g vege pro-carob protein
5 ml vanilla extract (make sure you use the real stuff, the imitation stuff is gross 🤢)
10 g baking powder
140 g medjool dates
60 g focus dark chocolate

I call this the ‘throw it in your food processor/ high speed blender’ kinda method
Start with the chickpeas, blitz
Add the tahini, blitz
Add the milled oats, protein powder, hot choc, baking powder, almond milk and vanilla extract, blitz
Roughly chop up the dates, and half the chocolate – fold through the mixture
Dollop mixture into a silicone muffin tin
Bake for about 30 mins or until a skewer comes out clean
Once cooked, allow to cool
Melt the remaining chocolate and drizzle over the top.Eat ‘em up! 😊

Serving: 1gCalories: 187kcalCarbohydrates: 20.9gProtein: 7.2gFat: 7.9g

Keyword No Artificial Additives, Low GI, Soy Free, Raw Food, High Fiber

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