Chocolate Raspberry Cups (GF) (Vegan)
We are loving these as a family and I was debating putting these under kiddos snacks or breakfast but it really can be for the entire family! All the flavor, no refined sugars and gluten free I’ve been really trying to keep my kids fueled with foods that don’t spike their blood sugar and fiber filled snacks and meals that keep them energized and full!
These muffins were meant to have fillings but that being said, they are amazingly delicious on their own! My daughter just loves them plain for a snack or with other fruits and yogurt for breakfast so feel free to use what you and your kids desire!
The texture is soft but definitely more dense with the dates. I didn’t use eggs because it wasn’t necessary and I know some people are sensitive to eggs so I left them out of this one. They are still just as good and rise just as well so feel free to do what you choose!
The key to getting this texture and smooth consistency is soaking the dates. So definitely don’t want to skip that step! At minimum I like to soak them 20 minutes if I’m in a hurry but if I have time I’ll soak them longer, like 60 minutes is ideal for not struggling with the blending of the oat mixture.
I like the PB2 for the less fat but feel free to use real peanut butter you just may want to up your oats another 1/4 cup. I love the flavor and texture with the peanut butter so whether you’re using regular peanut butter or the powdered, both are great options!
Like I mentioned above, we love them plain or with my Raspberry Chia Jam in the center (which is how most of these are pictured) But honestly they are such a great snack alone you could fill them with fruit, yogurt or your favorite pudding and they would also be delicious!
Now for the recipe!
Ingredients:
4-5 pitted dates soaked in water
3/4 cup water
1/3 cup Choc PB 2
1/3 cup unsweetened cacao powder
1 cup whole grain gluten free oats
*see link to raspberry chia jam recipe
Directions:
Soak dates in water for a minimum of 20 - 60 minutes
Preheat oven to 350
Blend oats, water & dates, cacao powder, PB2 and baking soda until smooth.
Line cupcake pan with silicone baking cups or paper cups and place about 2 tbsp in each cup. Smooth out and create a little divot in the center for the topping to rest into.
Bake for 15-18 minutes or until no longer soft. Let cool and place in your favorite toppings! Makes about 8 cups.
I hope you enjoy these cups! Store in air tight container at room temp or in the fridge. I’d love to hear your feedback if you’ve tried these! Please TAG me at @AngieReneeWellness if you try them!!
