Homemade Marcona almond butter, cocoa powder, and dates combine to create a mildly-flavored and nutritious chocolate treat that is great for breakfast, snack time, or anytime!
Serves 5-6
Muffin Ingredients (organic/biodynamic)
- 3/4 c. Medjool dates, soaked in warm water 10-15 minutes to soften, drained, pitted and chopped
- 1 c. Marcona almond butter (See below for recipe)
- 1 duck egg or 6-8 quail eggs
- 1 tsp. vanilla extract
- 1/3 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- A pinch of Celtic Sea Salt®
- Chopped nuts or shredded coconut for topping (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a food processor, blend the softened, chopped dates until they form a sticky paste.
- In a separate bowl, combine date paste, Marcona almond butter, egg(s), and vanilla and mix until well combined.
- Add cocoa powder, baking soda, and a pinch of Celtic Sea Salt® to the wet ingredients and mix until the batter is smooth.
- Spoon batter into the prepared muffin cups, filling each about 2/3 full.
- If desired, sprinkle chopped nuts or shredded coconut on top of each muffin.
- Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy!
Marcona Almond Butter Recipe
Ingredients (organic/biodynamic):
- 2 c. roasted, unsalted Marcona almonds
- Pinch of Celtic Sea Salt® to taste
Instructions:
- Place Marcona almonds in a food processor or high-speed blender.
- Pulse the almonds initially to break them down into smaller pieces.
- Add a pinch of Celtic Sea Salt®
- Blend the almonds on high speed, scraping down the sides of the bowl occasionally, until a smooth and creamy consistency is achieved. This process may take 5-10 minutes depending on your equipment.
- If the almond butter seems too thick, you can add a small amount of water, one tablespoon at a time, to help it blend more easily. Be cautious not to add too much water, as it can make the almond butter too runny.
- Continue blending until the spread reaches your desired consistency.
- Once the almond butter is smooth and creamy, transfer it to a clean, airtight container for storage.
- Store the almond butter in the refrigerator for up to two weeks.
