I am a big proponent of raw foods. On what another lifestyle regime can you enjoy treats like this chocolate muffin recipe without the guilt of saturated fat and hydrogenated oils? While my diet is not 100% raw, I do incorporate aspects of the raw lifestyle into everything I eat. To me, a raw food diet consists of fruits, vegetables, nuts, whole grains in their raw unadulterated state. Processed foods are a no-no. There are never any recipes that contain refined sugars or refined carbohydrates. Everything comes from nature.
In my everyday life, I do incorporate these factors into my lifestyle. I have cut out all processed foods, hydrogenated oils and refined carbohydrates and white sugar. I make my meals from scratch so that I am aware of everything that I am feeding myself and my family. As a result, our health has improved greatly and we have lost weight.
This is one of the healthy muffin recipes that everyone can enjoy. It contains 100% raw, unprocessed ingredients and requires no baking or dehydrating. Plus, unlike some raw recipes that are ultra complicated and time-consuming, this one is quick and easy to prepare. They are rich and delicious with a cookie dough texture and taste.
Even if you are not raw, this recipe is worth a try!
¼ teaspoon of ground nutmeg
¼ teaspoon of ground cardamon
½ cup raw organic almonds
½ cup raw organic macadamia nuts
½ cup Medjool dates, pitted and sliced – pack them down
¼ cup raw organic cacao nibs
Pulse the nutmeg, cardamom, almonds and macadamia nuts in a food processor until it becomes crumbly and is well mixed.
Add the dates into the mixture and blend until well mixed. It should now all be sticking together to form a dough. Mix in the cacao nibs and pulse just to combine, do not over mix or pulverize.
Put mini-muffin liners in a 12 muffin pan. Spoon a small amount of the mixture into the liners. Press it down with your fingertips or a spoon to pack it down. Fill all 12 mini-muffin liners in the same fashion.
Chill muffins in the refrigerator for at least an hour before serving so that the muffins hold together well.
This muffin recipe tastes great served alongside a glass of cold nut milk such as almond or cashew milk. If you are not vegan, regular milk works well too!
Makes about 12 mini-muffins.