*Vegan options listed in parenthesis
1 1/2 c quality dark chocolate pieces (vegan chocolate)
1/2 c coconut sugar
1/2 c flaxseed meal
2 TB Trio Carmel Baklouti Chili Pepper Oil
2 TB coconut oil
2 eggs (or 2TB flaxseed meal with 5TB water [let sit for 5 minutes])
1 tsp pure vanilla extract
2/3 c milk (or almond milk)
1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
PREPARATION
-Preheat oven to 325F.
-Spray muffin tin with coconut spray.
-In a double boiler, melt 1/2 c chocolate pieces.
Set aside to slightly cool.
-In a bowl combine coconut sugar, flaxseed meal,
baklouti chili pepper oil, coconut oil and eggs (or flaxseed substitute).
Stir in melted chocolate.
-In a measuring cup combine vanilla and milk, set aside.
-In a separate bowl combine flour, baking soda and salt.
-in alternate steps, mix flour mixture and vanilla milk into the
chocolate mix.
-add 1 c chocolate pieces and stir just to incorporate into the batter.
-scoop batter into muffins cups and bake 20-25 minutes or until toothpick inserted comes out clean.
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