- 2 cups of pre-soaked pecans (or walnuts)
- 8 – 10 medjool dates
- ½ cup cacao powder
- ½ cup maple syrup
- ¼ cup coconut oil
- 3 eggs (or flax egg)
- 1 t vanilla
- 1 t pink Himalayan Sea Salt
- 1 cup coconut flour
- ½ cup chocolate chips
- Pre-heat oven to 350 degrees Fahrenheit & line muffin pan with 12 large baking cups.
- Blend pecans, dates, cacao, maple syrup, and coconut oil together until smooth.
- Blend in eggs, vanilla, and sea salt.
- Once the mixture is smooth, add in the coconut flour and blend again.
- Spoon mixture into pre-lined muffin pan.
- Sprinkle a few chocolate chips on top of each muffin and lightly press into mixture.
- Bake for 18-20 minutes or until toothpick comes out clean.
- You need a good quality food processor for this recipe. I use Breville Sous Chef.
- Soak the pecans the night before & rinse before use. To read about the importance of pre-soaking your nuts & seeds, click here.
- I prefer using unbleached muffin cups by If You Care.
- I like to store them in the freezer. They last longer and taste sweeter, when they’re cold.
JUST EAT REAL FOOD – Stop focusing on calories & focus on what you’re eating and how it makes you feel. Your body is always giving you signals, but many times we ignore them. Pay attention if you develop nausea, gas, bloating, abdominal pain, diarrhea, constipation, headaches, joint pain, rashes, sinus problems, or cold sores. If you develop any of these things after eating, it’s a good indicator that your body is giving you a clue to stop consuming something in your food. Many times these symptoms come from consuming chemicals, artificial coloring, and preservatives. Other times these symptoms can occur from a food allergy or sensitivity. Pay attention. Creating a food diary is a really great way to help you figure out what your triggers are. Food elimination diets are a great way to figure out what your triggers are.