This is adapted from a recipe from the book “Gluten Free Grain Free”. With Easter in the air, it’s a good time to be enjoying some chocolatey treats!
These muffins make delicious lunch box snacks. They will keep fresh in the fridge for days. I prefer to make this with chia jelly that has soaked and softened for a day or so, however you can get more immediate gratification by stirring 4 tbspn of chia seeds into a cup of water and soaking for 15 minutes.
Makes 16 muffins

• Dairy Free
• Gluten Free
• Vegetarian
• Wheat Free

• 1 cup Chia Jelly
• 1/2 cup raw cacao
• 1/2 cup coconut oil
• 5 eggs
• 1 cup almond meal
• 1 cup coconut palm sugar
• 1 pinch salt
• 1 tspn bicarb soda

Variation: Add 1/2 cup of fresh or frozen berries

• Preheat oven to 180C
• Start soaking chia seeds, if you don’t have any chia jelly on hand
• Grease or line your muffin tray
• Place all other ingredients in a bowl and stir well until lump free
• Add chia jelly and stir
• Pour into prepared muffin tray
• Bake for 25 minutes or until it bounces back when pressed
• Cool for 5-10 minutes in the tray, then turn onto a wire rack.