Chocolate Date Muffins

Chocolate Date Muffins

With an abundance of a variety of dates in my home at the moment, I can’t help but to use them in my smoothies, cooking and baking.
I love eating dates all year round, and especially early in the morning for its great energy boost.
I prefer the soft and not overly sweet type, like Medjool and Masefati.
I miss the variety of date products that I enjoyed whilst living in Dubai. The date syrup and pastes were among my favourites.
The health benefit of dates is extensive, including relief from intestinal disorders and heart problems. These succulent fruits also contain essential vitamins and minerals such as calcium, iron, potassium and magnesium. Some health specialists say that eating one date a day is necessary for a healthy balanced diet.
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Muslims break their fast in the month of Ramadan by eating dates and water according to their cultural traditions. Breaking fast by eating dates helps avoid overeating of foodย after the fast is finished. When the body begins to absorb the high nutritional value of the dates, feelings of hunger are pacified. Also, the nervous system can get a lot of help from consuming dates, since they have such significant amounts of potassium.
If you have a few extra dates at home, give these muffins a try.ย They are made using coconut oil, which results in a soft, light and delicious cake.
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Chocolate Date Muffins

Yield : 12 mini muffins

Ingredients :
  • 1/2 cup chopped Medjool dates
  • 1/2 cup boiling water
  • 1/2 tsp bicarbonate of soda
  • 1 egg
  • 1 cup flour
  • 2 tblsp chocolate flavoured Nesquick
  • 100g coconut oil
  • 1/2 cup castor sugar
Directions :
Preheat your oven to 180 degrees Celsius.
Soak the dates in the water and add bicarbonate soda. Cream the oil and sugar until creamy, beat in the egg. Fold in the flour, Nesquick and date mixture.
Fill 12 small muffin pans and sprinkle grated chocolate and chopped almonds/pecans over.
Bake at 180 degrees Celsius for about 20 minutes.
Serve warm with butter.