Holiday Hot Chocolate, you guys! December and subsequent winter months are pretty rough for me, not because of the holidays shopping, gift wrapping etc. (well that too….) but because of the frigid temperatures in NYC and the absence of comforting Hot Chocolate. It does not matter how many layers I have on, but every time I step out in the cold weather, I am a walking block of ice. Not to mention the watery eyes!! In all that mess, all I crave and look forward to is a warm mug of hot chocolate (warm hug is a close second but sooooooooo inappropriate to ask for anywhere else besides home). When I could not find a decent hot chocolate on my way to work or near home, I took the matters into my hands and made a version that is absolutely delicious, creamy and full of nutrition from nut butter, cacao, dark chocolate, medjool dates, maca powder, cinnamon etc. It does not include any dairy (or milk powder), corn starch or processed sugar.
Let me know if you make it, I’d love to hear from you! xx
Ingredients (for 6-8 muffins)
- ¼ Cup Coconut Oil, melted
- 5 Tablespoons Coconut Sugar
- 2 Tablespoons Maple Syrup
- 2 Eggs, room temperature
- Juice and Zest of One Lemon
- 1 Cup Almond Flour
- 2 Tablespoons Coconut Flour
- ¼ Teaspoon Salt
- 1 ½ Teaspoon Baking Powder
- 2 Tablespoons Poppy Seeds
- Preheat the oven to 350 F and line a muffin tin with muffin liners.
- In a medium bowl, mix almond flour, coconut flour, salt, baking powder and poppy seeds. Set aside.
- In a separate bowl, add eggs, coconut oil, coconut sugar, maple syrup, lemon juice and zest, and mix everything together.
- Add the wet mixture to the dry ingredients and gently mix to incorporate everything together.
- Fill the muffin liners with the batter and bake for 20-25 mins or until a toothpick inserted in the center of the muffin comes out clean.
- Let the muffins cool COMPLETELY.