Chocolate Hazelnut Muffins

Makes 12 muffins

1 cup (150g) whole wheat flour

½ tsp baking soda

½ cup (120g) boiling water

¼ cup (57g) vegan butter, we like miyokos

½ large avocado (100g)

¼ cup (75g) maple syrup

1 cup (137g) dates, make sure they’re clean with no nubs

2 tablespoons (14g) flax meal

2 oz (57g) unsweetened chopped chocolate

1 T (5g) instant coffee

1 T (5g) cocoa powder

1 bar (60g) HU Hazelnut Butter Dark Chocolate Bar, chopped

⅔ cup (90g) hazelnuts, chopped

Preheat the oven to 350F. 

Cover the dates in boiling water and soak for at least 15 minutes until very soft and swollen. Meanwhile, add the unsweetened chocolate and flax meal to a food processor with ½ cup boiling water and let sit to hydrate and melt for 5-10 minutes.

Combine the hazelnuts and HU chocolate.

Add the butter, avocado, maple syrup, and drained soaked dates to the food processor and process until completely smooth. 

Pour into a bowl then add the flour, baking soda, cocoa powder, and coffee powder along with half the hazelnut chocolate topping. Mix well. 

Use a 2oz portion scoop to divide into a cupcake pan with cupcake liners. For maximum cake lift, only use every other cup to get more air circulation. Top with remaining hazelnut chocolate topping and bake for 25 minutes, until a toothpick comes out mostly clean with only a few crumbs. Cool slightly before serving.