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Flourless Chocolate Muffins

George Bryant (Civilized Caveman)
4.54 from 15 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12


  • 1 cup whole pitted dates packed
  • 1 cup hot water
  • 1 medium avocado roughly 1 cup
  • 1 cup almond or cashew butter I’ve only tested with homemade nut butters
  • ½ cup full-fat canned coconut milk warm enough so it is pourable
  • 1 large egg
  • 1/3 cup cocoa powder
  • 1 tablespoon pure vanilla extract
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 2 tbsp Enjoy life mini chocolate chips or cacao nibs


  • Preheat oven to 400 degrees.
  • Pour water into a small, microwave safe bowl and microwave for 1.5 minutes. Carefully add dates to water then set aside and let soften for 10 minutes.
  • Thoroughly drain the water and discard (there is no need to squeeze or pat the dates dry) then add dates and remaining ingredients, except for the chocolate chips/nibs, to a high powered blender or food processor.
  • Blend for 30-45 seconds, scrape down the sides, then blend for another 30 seconds-1 minute or until the batter is completely smooth.
  • Using a ¼ cup cookie or muffin scoop, divide the mixture between 12 muffin cups lined with silicone or paper liners.
  • Sprinkle the tops of each muffin with a few chocolate chips/nibs then bake on the middle rack for 15 minutes or until a toothpick comes out clean.
  • Let cool completely and store in an air tight container.