These raw chocolate hazelnut and strawberry muffins are made using whole ingredients, are sweetened with dates, contain no oils and are a pure bliss to eat. Perfect time to make them is when strawberries are in season, so in our case it’s end of May and June. But if you can’t find any strawberries, no worries, you can experiment with other fruit, like blueberries, raspberries or even pieces of apples or pears.
Healthy and tasty summer dessert recipe
To make them sweet, I am using dates, the perfect whole food sugar substitute. Did you know that dates are full of antioxidants, fiber and polyphenols? Even as sweet as they are, they actually impact our gut flora positively, and as a result, there are studies that suggest dates can actually help us against some types of cancer. Dates even seem to be helpful with labor and delivery. So when craving something sweet, dates are always a perfect choice.
In this recipe, the chocolate contains 70% cocoa, so there you will find some refined sugar. If you wish to make this recipe completely refined sugar free, you can buy chocolate that uses date sugar instead, or use 100% cocoa chocolate and mix it with oat milk. In this case, I would avoid using the coffee in the recipe, since the chocolate will be bitter enough.
If you are looking for more easy and fun dessert recipes with dates, try my Indulgent Chocolate-Hazelnut Stuffed Dates. They are wonderful to make as a gift for someone dear.
How to make raw muffins?
These chocolate raw muffins are super simple and easy to make, and a perfect summer dessert, since you will not need to turn on the oven to prepare them. You will need a food processor to blend hazelnuts, rolled oats together with vanilla, instant coffee and dates. I would recommend chopping the dates before adding them to the food processor, to make the cutting and mixing a bit faster. Then you will just have to press the mixture into the twelve-muffin mold (best to use is silicone mold), add the melted chocolate with a bit of oat milk and top with washed and de-stemmed strawberries. Put everything in the refrigerator to let the chocolate firm up. Later, carefully remove them from the mold and serve cold.
I am really happy how the muffins ended up looking in the end. I think the strawberries look like little hearts, especially when muffins are cut in half. 🙂 What do you think?
Raw Chocolate Hazelnut and Strawberry Muffins
Equipment
- Food Processor
- Muffin Mold
Ingredients
For the topping:
Instructions
- Blend hazelnuts, rolled oats, vanilla, and instant coffee in a food processor until finely ground.
- Chop the dates and add them to the food processor. Blend everything well until you get a sticky mixture.
- Wash and remove the stems from the strawberries.
- Melt the chocolate and oat milk in a double boiler or microwave and evenly pour it over the muffins in the mold.
- Before the chocolate sets, place one strawberry, upside down, in the centre of each muffin.