I came across this recipe from the Minimalist Baker and thought it was a perfect treat for the winter months. I often say food is the easiest and hardest thing to change when it comes to wellness. If food doesn’t taste good why would you want to eat it? That’s why I like to share a treat at yogapuncture especially when its made with whole foods that nourish the organs of the season. Here is my version below, the bold ingredients especially nourish the kidney/urinary bladder system of winter.
** It is not vegan or nut free so feel free to use the original recipe if that works better for you
What you need:
- 2 eggs
- 1 cup roasted beets (if you really don’t have time for roasting, Trader Joe’s sells peeled, roasted beets all you need to do is puree yourself)
- 1/4 cup honey (local if possible)
- 10 dates (soak for an hour before starting to prep muffins)
- 1/2 tsp Himalayan sea salt.
- 1 teaspoon vanilla
- 1.5 tsp baking soda.
- 1/4 cup melted coconut oil
- 1/3 cup unsweetened coconut milk
- 1/3 cup cocoa or cacao powder
- 1 1/3 cup flour
- 1/3 cup chocolate chunks + more for topping
- 1/3 cup walnuts + more for topping
What you do:
- Preheat over to 375 and line muffin tin with liners
- Place beets, soaked dates (I tore into pieces before putting in), coconut milk and melted coconut oil in food processor or blender. Blend until smooth
- Mix wet ingredients and eggs with baking soda, salt, cocoa powder in mixer. Slowly add flour 1/3 cup at a time until all ingredients are well blended.
- Add chocolate chunks and walnuts and stir
- Pour batter evenly into 12 muffin tins. Top each muffin with a couple pieces of chocolate chunks and a walnut.
- Bake for 15-18 minutes or until a fork comes out clean