Berry Chocolate Muffins

Berry Chocolate Muffins

Yields1 ServingCategory, ,


 4 eggs, separated
 12 oz frozen strawberries
 8 pitted dates soaked in warm water
 2 tsp vanilla extract
 2 tsp baking soda
 17 oz jar cashew
 1 cup Dutch cocoa
 optional chocolate chips, cacao nibs or crushed nuts to taste



Preheat oven to 350°F. Line 18-20 muffin tins with paper baking cups and set aside.


In a food processor fitted with an S blade, beat egg whites until stiff, then incorporate frozen berries and blend until totally blended into the egg white.


Add the soaked soft dates if using and mix to incorporate.
Add the yolks and mix well for at until a creamy, fluffy batter forms.


Add vanilla extract and nut butter.
Add baking soda and cocoa and mix well.


Divide batter between prepared muffin tins. Sprinkle with toppings of choice.


Bake for 22- 23 minutes; do not overbake so that muffins stay moist.

*The success of this recipe is dependent on the stiffened whites and making sure berries are fully blended.
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