Home The RecipesSweets & SnacksCakes & Desserts Chocolate on Chocolate Muffins

Chocolate on Chocolate Muffins

56 comments

Chocolate on Chocolate Muffins

Chocolate on Chocolate Muffins

  • 250 grams (approximately 1 cup) roast pumpkin or pumpkin puree
  • 16 medjool dates, deseeded
  • 1/4 cup of boiling water
  • 1/2 cup coconut flour, sifted
  • 1 teaspoon baking powder
  • 4 tablespoons cacao/cocoa/carob
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 eggs
  • 3 tablespoons coconut milk
  1. Preheat your oven to 175 degrees Celcius or 350 degrees Fahrenheit.
  2. Line 9 muffin holes with patty pans.
  3. Place the dates into a bowl and pour over the boiling water, leave them to soak while you gather your ingredients.
  4. Add the dates, water and pumpkin to your blender or food processor, pulse until smooth and the dates are very finely chopped. Add in the remaining ingredients and blend until well combined. Spoon the mixture into your patty pans. Bake for 30 minutes, or until an inserted skewer comes out cleanly.

Chocolate Frosting

  • 10 medjool dates, deseeded and briefly soaked in boiling water to soften, then drained
  • 1 avocado, peel and seed removed
  • 1/2 teaspoon vanilla
  • 2 tablespoon cacao/cocoa/carob
  • pinch of salt
  • 1 – 2 tablespoon of coconut milk
  1. Place the avocado into your blender or food processor and blend at medium speed until it is smooth. Add the remaining ingredients and blend until you reach your desired consistency.

Once your muffins have cooled, top them with the chocolate frosting and enjoy! Divine!

For a simpler chocolate icing that is just as delicious head over here or to my personal favourite which is here.

Rate this recipe
recipe image
Recipe
Chocolate on Chocolate Muffins
Published
Rating
3.51star1star1star1stargray Based on 7 Review(s)

56 comments
0

Recipes Books

You may also like

56 comments

Margaret July 22, 2013 - 8:00 pm

I am a bit confused with this recipe. You say bicarb soda then you have baking powder in brackets. They are totally different raising agents. What should we use in this recipe please?

Reply
bianca July 22, 2013 - 8:08 pm

I apologise Margaret, it should say bicarb soda (baking soda). My previous recipes simply said bicarb soda but I gather it is referred to as baking soda in the US and I was getting asked about it. Again, I apologise, I hope you like the recipe. Many thanks, Bianca

Reply
Mei July 22, 2013 - 11:58 pm

Hi, how would you make this egg free too? Is it possible? Thanks!

Reply
bianca July 23, 2013 - 12:07 pm

Hi Mei, I have never tried but I guess you could experiment with chia gel or egg replacer. If you are doing this I would use the amount required for 3 eggs as opposed to 5. That is the only idea I have. I will get an egg free cake up at some point. I hope this helps, I would love to hear how you go. Many thanks, Bianca

Reply
Liz August 17, 2013 - 1:13 pm

I have used banana to replace eggs in a choco-nana muffin recipe. Of course this would totally change the taste.

Reply
Linda July 23, 2013 - 12:37 pm

Hi Bianca,
Is there a suitable alternative to coconut flour? I can’t find anything in the shops apart from dessicated/flaked coconut and they’re not organic so I’m not keen to grind those to make flour. Can you suggest anything else, or can we order the coconut flour through your website, or alternatively can you recommend a good website from which we can obtain this, and other,ingredients.
Thank you 🙂

Reply
bianca July 23, 2013 - 12:55 pm

Hi Linda, are you on Facebook? I would be happy to do a shout out and see if anyone in our community can recommend an online store for you? Or if you are happy to let me know where you are living someone might know of a shop in the area. I am not much help sorry as I buy mine in bulk from our (somewhat) local organic co-op. Do you have a health food shop nearby? Many thanks, Bianca

Reply
Linda July 23, 2013 - 4:00 pm

Hi Bianca, I’m not on Facebook, but thanks for the offer of a shout out. I’m in the Lithgow area so I’m guessing the closest place for me to obtain these ingredients would be either the Blue Mountains Food Co-op or the Bathurst Co-op. Thanks for the reply – and the yummy looking recipes!

Reply
bianca July 23, 2013 - 7:41 pm

Yes Linda, you will have success at either of those places. I would love to hear how you go with the cake. Many thanks, Bianca

Reply
Linda August 17, 2013 - 9:55 pm

Hi Bianca, Just wanted to let you know that I finally made the Chocolate on Chocolate Muffins and I’m rapt to say they turned really well. Instead of using coconut flour (which isn’t readily available where I live) I used a mixture of plain and self-raising flour. As we don’t have any allergies to wheat etc in our family this made a happy alternative; the only thing I had to adjust was the amount of flour used, so instead of the 1/2 cup coconut flour I used 1/2 each of plain and self-raising. My husband has just requested a second muffin so I’m thinking they’re a big success!! Looking forward to more of your yummy recipes!! Thank you 🙂

Becky October 3, 2013 - 1:21 pm

Hi Linda,
Try http://www.thefullpantry.com.au/ This is a great little shop that has lots of healthy goodies and lots of organic products. They have just opened their online store too. I see they now have organic coconut flour in the store (hooray!)
Cheers,
becky

Reply
Linda October 3, 2013 - 4:16 pm

Thank you Becky, I’ll check out their website! 🙂

Reply
Meagan October 29, 2013 - 5:35 pm

Hi Linda,
I have used banana flour instead of coconut flour in another recipe and it worked fine.
You can find stockists at http://www.bananaflour.com.au/
Hope this helps!
Meagan

Reply
Linda November 2, 2013 - 8:51 pm

Thank you Meagan :-))

Reply
Kath August 2, 2013 - 6:17 pm

Hi Bianca, do you think I could use prunes instead of dates?

Reply
bianca August 2, 2013 - 7:00 pm

HI Kath, I really like prunes and think this would be delicious! I would use around one cup of pitted prunes. Let me know how they turn out! Many thanks, Bianca

Reply
Anna August 4, 2013 - 9:29 am

H, this looks delicious! How long does the avocado icing last?

Reply
bianca August 4, 2013 - 1:12 pm

Hi Anna, it actually lasts longer then you would think. We have had it in the fridge for three days and it was still delicious however I don’t know that I would want to leave it too much longer then that. I hope that helps. I would love to hear how you go with the muffins. Enjoy. Bianca

Reply
Sherri August 17, 2013 - 10:10 pm

Hello these look amazing! Approximately how much pumpkin puree would that be, if one doesn’t have a kitchen scale to measure out 500 g?

Reply
bianca August 18, 2013 - 1:58 pm

HI Sherri, approximately 2 cups. I hope you like it. Bianca

Reply
Victoria August 19, 2013 - 3:33 pm

Hi there
Thanks so much for your website and your recipes. I’m really enjoying working my way through them and they’re going down well with my family. They chewy chocolate cookies and caramel mud cake are huge hits. Do you think this frosting would work without the avocado? I love avocado but for some reason cannot cope with it in sweet things

Reply
bianca August 20, 2013 - 2:38 pm

Hi Victoria, I would perhaps omit the avocado and use an extra banana. Let me know how you go. Many thanks, Bianca

Reply
Danielle September 6, 2013 - 6:17 pm

Hi there! I was wondering how the avocado icing would go in the freezer. I find that I’m making an abundance of your recipes and can’t eat everything at once!

Reply
bianca September 6, 2013 - 7:51 pm

Hi Danielle, I am pleased you are liking the recipes, thank you! I haven’t tried freezing them with icing but I think it would be fine, a lady write to me the other day saying these muffins are lovely straight from the freezer, I have not tried that either! I am sorry if I have not been much help. I hope you like them. Thanks for writing! Bianca

Reply
Effie September 13, 2013 - 1:00 pm

Wow! I’m drooling right now x

Reply
bianca September 13, 2013 - 8:14 pm

I hope you like them Effie! xx

Reply
Colleen Jones September 13, 2013 - 5:44 pm

I think looking at the ingredients the recipe would not be that fattening, healthy ingredients to. 🙂

Reply
Vicki Mcgregor September 14, 2013 - 5:29 pm

Hi Bianca,
I Have tried quite a few of your recipes now and am loving them! Was just wondering is it ok to use normal pitted dates instead of medjool? Is there any difference in taste etc??
Thanks for all the great recipes
Vicki

Reply
bianca September 14, 2013 - 7:22 pm

Hi Vicki, I think the best thing is for you to try them both and see what you think. I personally love medjool dates and think they are well worth getting. They are different in both taste and texture. I hope that helps. Bianca

Reply
Tracy October 21, 2013 - 9:07 pm

Hi Bianca, have just discovered your awesome site, and have recently gone sugar free. Totally loving your recipes……thank you! I love the texture of the cakey part of these, so moist and delicious and hold together really well. I think I will try without the Chinese five spice next time, or is there another spice that you think would work well….cinnamon maybe?

Reply
bianca October 23, 2013 - 10:50 am

Hi Tracy, thank you for writing. I am glad you like them. Cinnamon will be perfect!! Many thanks, Bianca

Reply
Steph October 23, 2013 - 6:15 pm

Hi!
I have just made these and absolutely love them. I haven’t frosted them – do you think they will be ok to freeze?

Reply
bianca October 25, 2013 - 9:15 am

Hi Steph, I am glad you like them, thank you. We often freeze ours without any problems. Enjoy, B. xx

Reply
Seana - Sydney, Kids, Food + Travel October 24, 2013 - 8:28 am

These sound marvellous, have been so enjoying reading your recipes and am printing some off. Great to meet you and the blog.

Reply
bianca October 25, 2013 - 9:23 am

Thank you so much! It is nice to meet you too. I hope you enjoy the recipes. B. x

Reply
Louise November 12, 2013 - 9:54 am

Hi there, I’m intolerant to coconut milk, do you think this recipe would work with another type of milk such as soy?
Looks like a great recipe, I’m looking forward to trying it!

Reply
bianca November 16, 2013 - 3:20 pm

Hi Louise, I am not sure if it would or not sorry! Let me know if you try it. Many thanks, Bianca

Reply
Lisa November 15, 2013 - 8:33 pm

I have recently found your website through Facebook and I’ve already made the everyday chocolate mousse twice, and the coconut rough. I made this recipe today but in a loaf pan as a brownie instead of muffins (without the icing and reduced the cooking time by 5 minutes so they are a bit gooey) – wow! So delicious! Your recipes are so good, I am breastfeeding my daughter who has recently been diagnosed with a dairy intolerance so I have to avoid dairy but with recipes like yours I don’t feel like I’m missing anything at all. Thank you!!

Reply
bianca November 16, 2013 - 3:17 pm

Thank you so much Lisa! I am glad you are enjoying the recipes, the brownie sounds divine!

Reply
Katie Hughes November 24, 2013 - 5:57 am

Hi Bianca, I just made this recipe and just wanted to query the amount of cocoa powder. I used 4 teaspoons instead of 4 tablespoons and it was quite bitter, just wondered if it was a typo?
The recipe was lovely however and really enjoyed it.
Thanks for all your recipes they are fab. x

Reply
Beth March 4, 2014 - 4:00 pm

I made these the other day, but I only had 6 dates, so I used dried apricots and sultanas to make up the rest of the dried fruit portion of the recipe. I topped them with fermented cream and raspberry sauce and they were awesome.

Reply
Bianca Slade March 8, 2014 - 10:13 am

YUM!!! I am glad you liked them, thanks for sharing your variations. x

Reply
Carly April 3, 2014 - 9:50 pm

Have you ever made this as one cake instead of muffins? Would be interested to know if it still turns out okay?

Reply
Bianca Slade April 5, 2014 - 8:17 am

I haven’t actually but as long as you adjust the cooking time I think it will be ok.

Reply
Carly April 5, 2014 - 9:14 pm

Okay thanks. I Might have to give it a go sometime.

Reply
Carly April 3, 2014 - 9:56 pm

We’ve made these muffins numerous times and they are fabulous each time.
Yesterday we made them and added in a few teaspoons of peanut butter ( a natural, 100% peanuts one) and they were so delicious!
Thanks for such a yummy recipe!

Reply
Carly April 3, 2014 - 9:58 pm

We’ve not ever made the icing yet. I think they are great even without!

Reply
Bianca Slade April 5, 2014 - 8:18 am

I agree!

Reply
Bianca Slade April 5, 2014 - 8:17 am

YUM!!!!!! Thank you, that’s is great feedback!

Reply
Carly August 10, 2014 - 11:34 pm

I made this over the weekend as a birthday cake. Doubled the recipe (although used banana in place of the pumpkin- yum!). Cooked for approx 1 hour. Covered with foil the last 20 mins or so. It was perfection!

Reply
Bianca Slade August 12, 2014 - 9:07 am

Perfect!!! Thank you so much! I really appreciate you writing and I am glad it has been enjoyed. x

Reply
How I Threw a Sugar Free Birthday Party August 21, 2014 - 4:25 pm

[…] goodies. This recipe is from the talented Biana’s Wholefood Simply website and you can find it here (Just note, I did choose to decorate these with sprinkles which weren’t refined sugar free but […]

Reply
Bet February 5, 2015 - 9:26 pm

perfect little mud cakes for my daughter’s school class for her birthday. Coloured some icing sugar with beetroot. I would have used the risen cocinut cream fom the can I keep upside down in the fridge but thought it would melt in the heat..

Reply
Bianca Slade February 7, 2015 - 8:51 am

I love it!!! Thank YOU so much! xx

Reply
Renae Simpson May 29, 2015 - 2:39 pm

I made this recipe last week for my sons 3rd birthday. I wanted a whole cake so converted it from the muffin recipe. I was so pleased with the results. I cooked it for slightly longer and it turned out great. I can say everyone was surprised that such a ‘chocolate tasting cake’ could be made from healthy ingredients. I will try these again. Thanks.

Reply
Bianca Slade May 30, 2015 - 5:36 pm

This is great Renae!!! Thank YOU so much! I am glad the cake was enjoyed and I am sure many people will appreciate your feedback. Have a great weekend. Bianca

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.