We’re entering that time of year where we start dedicating full tables to desserts. Pies, cakes, cookies – there is no shortage! We love to share healthy ways to enjoy tasty treats without the sugar rush and “bleh” feeling that usually comes the day after. This recipe uses our new chocolate flavor in these dark chocolate raspberry muffins.
New Clean Raspberry Dark Chocolate
Chocolate is loaded with free-radical-fighting antioxidants, B vitamins, magnesium, and more. Dark chocolate has been shown to lower levels of the stress hormone cortisol, raise serotonin levels, improve cardiovascular health and brain function, lower inflammation, and more.
The traditional chocolate bar probably has sugar, processed dairy, and preservatives, so we whipped up something a little better. Utilizing alternative ingredients can leave us with a delicious dessert that actually comes with health benefits.
Our new Raspberry Dark Chocolate is plant-based (dairy-free), raw, sweetened with only low-glycemic coconut sugar (a cleanse-approved sweetener due to its antioxidants, calcium, iron, zinc, potassium, and potassium) minimally processed nature), and made from just a few simple ingredients. Clean chocolate is also fair trade and sustainably sourced from organic cacao farms. Our new bar features organic raspberry powder added to the classic chocolate bar to make it even more delectable.
A Powerful Raspberry Punch
Raspberries pack a lot of nutrition into a small and yummy space. They provide potassium, manganese, and other essential minerals. The berries are also rich in vitamin C, vital for collagen production, and protect the skin from UV damage. We especially love raspberries because they are super high in fiber and rich in polyphenols, which feed those good gut bugs that we want to be nurturing. In addition, a 2017 study found that mice with metabolic syndrome that were fed a single serving of raspberries each day saw improvements in insulin sensitivity.
We love throwing raspberries into a Clean Daily Shake, muffins, and even salads. Our favorite way to eat them is definitely in a chocolate bar!
Dark Chocolate Raspberry Muffins
1 3/4 cups organic almond flour
4 large organic, pasture-raised eggs, at room temperature (or flax eggs, if cleansing)
1/4 cup coconut oil, melted
¼ cup coconut sugar
2 tablespoon organic honey (or coconut nectar, if cleansing)
1 teaspoon vanilla extract
1 tablespoon arrowroot starch
1 teaspoon baking powder
1/2 teaspoon sea salt
¾ – 1 Raspberry Dark Chocolate Bar, chopped
1 cup fresh raspberries
Preheat the oven to 350F and line a muffin tin with 12 muffin cups.
Combine the almond flour, eggs, coconut oil, coconut sugar, honey, vanilla, arrowroot, baking powder, and salt in a large bowl. Stir well, breaking up any clumps until the batter is smooth. Then stir in the chopped Raspberry Dark Chocolate Bar.
Using a large spoon, scoop the batter into muffin liners, filling them ¾ of the way to the top. Finally, add 2-3 fresh raspberries to each muffin cup.
Bake for 20 to 22 minutes at 350ºF, until the tops are lightly golden and you can stick a toothpick in the center and it comes out clean.
Let the muffins cool completely before serving.
Note: These muffins are moist and fluffy, so store anything you don’t eat in a sealed container on the first day in the fridge. They will keep well in an airtight container in the refrigerator for up to 5 days.
These Dark Chocolate Raspberry Muffins are a treat you’re going to want to take with you to your next holiday party. Enjoy them without any hit to your health this holiday season.
Recipe and photography by Hannah Aylward
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