Easter Treats: Choc Chia Muffins

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.