Chocolate Cherry Walnut Vegan Muffins

Healthy, dark chocolatey, warm and nutty with sweet cherries… yes please.

These are kind of like brownies, but without all the sugar. In fact these are only sweetened with organic whole fruits: dates and cherries.

Walnuts are full of protein, omega-3 fatty acids (the good kind), and antioxidants. Cacao and cherries also have antioxidants, anti-cancer compounds, and are anti-inflammatory.

I’m using a mix of brown rice and almond flour to balance the texture, and price point, since almond flour is typically a lot more expensive.

To make these paleo use all almond flour. I’ve made them this way before and it ends up being about 2 1/2 cups almond flour. If it seems too wet add about 1 tbsp more until it has a moist but fluffy texture. I haven’t tried an almond/coconut mixture yet but once I do I’ll add that option to the notes as well since coconut flour is still paleo has a lower price point.

Special Tools Needed:

High Powered Blender — I use the Blendtec Classic, but any high speed/powered one should work, especially if you soak the dates in warm water first to soften them, as listed in the instructions. You can really burn out a blender if you put cold hard dates in there.

Chocolate Cherry Walnut Vegan Muffins

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• Author: Heather
• Total Time: 50 mins
• Yield: 12 standard muffins
• Diet: Vegan

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Ingredients

• 6–7 pitted organic medjool dates
• 1 cup warm water, divided into 1/2 cup and 1/2 cup
• 1 cup chopped organic cherries, thawed from frozen
• 1/4 cup cherry juice, from thawed frozen cherries
• 1/2 cup organic whole walnuts
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 tsp baking soda
• pinch of salt
• 1 cup, plus 2 tbsp organic brown rice flour
• 1 cup organic almond flour, packed
• 1/4 cup arrowroot starch
• 1/3 cup organic cacao powder

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Instructions

1. Preheat the oven to 350F.
2. Soak dates in 1/2 cup of warm water with vanilla for about 5 mins.
3. Blend the dates with the vanilla water with the remaining water, cherry juice, walnuts, lemon juice, and salt until smooth.
4. Add baking soda. Quickly blend just to combine. Set mixture aside.
5. In a medium mixing bowl combine dry ingredients and mix to combine.
6. Slowly pour in and mix date/nut water mixture until completely mixed with dry ingredients. You will have a thick but fluffy moist batter.
7. Gently fold in cherries, mix just to combine and spread throughout the batter.
8. Divide the batter into 12 silicone muffin cups or muffin tin level with the top of the cup. Smooth batter and top with chopped walnuts pressed in lightly.
9. Bake for 35 minutes at 350F or until firm in the center. Toothpick test, should be clean when pulled out.
10. Remove from the oven. Cool in muffin cups for at least 15 minutes before removing.
11. Store refrigerated in airtight container for up to a week.

Notes

To make these paleo use all almond flour. It ends up being about 2 1/2 cups almond flour. If it seems too wet add about 1 tbsp more almond flour until it has a moist but fluffy texture.

• Prep Time: 15 mins
• Cook Time: 35 mins

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More of My Healthy Muffin Recipes

• Healthy Carrot Cake Date Muffins – vegan, fruit sweetened, gluten free
• Banana Walnut Turmeric Coconut Muffins – vegan, gluten free, fruit sweetened

More Date Sweetened Recipes

• Maple Walnut Pecan Pie Bars